Creamy Cajun Chicken Pasta with Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cajun Chicken Pasta with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Cajun Chicken Pasta with Bell Peppers

Savor this vibrant dish that marries juicy Cajun-seasoned chicken with whole wheat pasta and crisp bell peppers in a light, creamy Greek yogurt sauce. Perfectly balanced to deliver a satisfying mix of protein and flavor, it's a lively twist on a classic pasta dish.

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NUTRITION

536kcal
Protein
58g
Fat
10.5g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 medium Red Bell Pepper

2 tablespoons Low-Fat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Cajun Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with Cajun seasoning, salt, and pepper.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the chicken until browned and cooked through, about 6-7 minutes per side. Once done, remove from the skillet and slice into strips.

  • 4

    In the same skillet, add sliced red bell pepper and sauté for 3-4 minutes until slightly tender.

  • 5

    Reduce the heat to low and stir in the low-fat Greek yogurt to create a light, creamy sauce. Add the cooked pasta and sliced chicken back to the skillet.

  • 6

    Toss everything gently to combine the flavors, ensuring the pasta and ingredients are evenly coated with the sauce.

  • 7

    Adjust seasonings with salt and pepper as needed. Serve warm and enjoy!

Creamy Cajun Chicken Pasta with Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cajun Chicken Pasta with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Cajun Chicken Pasta with Bell Peppers

Savor this vibrant dish that marries juicy Cajun-seasoned chicken with whole wheat pasta and crisp bell peppers in a light, creamy Greek yogurt sauce. Perfectly balanced to deliver a satisfying mix of protein and flavor, it's a lively twist on a classic pasta dish.

NUTRITION

536kcal
Protein
58g
Fat
10.5g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 medium Red Bell Pepper

2 tablespoons Low-Fat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Cajun Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with Cajun seasoning, salt, and pepper.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the chicken until browned and cooked through, about 6-7 minutes per side. Once done, remove from the skillet and slice into strips.

  • 4

    In the same skillet, add sliced red bell pepper and sauté for 3-4 minutes until slightly tender.

  • 5

    Reduce the heat to low and stir in the low-fat Greek yogurt to create a light, creamy sauce. Add the cooked pasta and sliced chicken back to the skillet.

  • 6

    Toss everything gently to combine the flavors, ensuring the pasta and ingredients are evenly coated with the sauce.

  • 7

    Adjust seasonings with salt and pepper as needed. Serve warm and enjoy!