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 the bold flavors of Cajun-spiced chicken paired with tender bell peppers and perfectly cooked whole wheat pasta, all enveloped in a light, creamy Greek yogurt sauce. This dish is a balance of protein and vibrant veggies, offering a satisfying meal ideal for lunch or dinner.

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NUTRITION

371kcal
Protein
44.2g
Fat
8.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 oz dry Whole Wheat Pasta

1 medium Bell Pepper

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

1 tsp Cajun Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, season the chicken breast with Cajun seasoning, salt, and pepper.

  • 3

    Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes on each side or until fully cooked through and golden brown. Remove the chicken from the skillet and slice into strips.

  • 4

    In the same skillet, add a minced garlic clove and sliced bell peppers. Sauté for 3-4 minutes until the bell peppers soften slightly.

  • 5

    Reduce heat to low and stir in the nonfat Greek yogurt, combining it with the vegetables to create a creamy sauce. If the sauce is too thick, add a splash of water or pasta cooking water.

  • 6

    Add the cooked pasta and sliced chicken back into the skillet, gently tossing to coat all the ingredients with the creamy Cajun sauce.

  • 7

    Taste and adjust seasoning if necessary before serving.

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 the bold flavors of Cajun-spiced chicken paired with tender bell peppers and perfectly cooked whole wheat pasta, all enveloped in a light, creamy Greek yogurt sauce. This dish is a balance of protein and vibrant veggies, offering a satisfying meal ideal for lunch or dinner.

NUTRITION

371kcal
Protein
44.2g
Fat
8.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 oz dry Whole Wheat Pasta

1 medium Bell Pepper

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

1 tsp Cajun Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, season the chicken breast with Cajun seasoning, salt, and pepper.

  • 3

    Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes on each side or until fully cooked through and golden brown. Remove the chicken from the skillet and slice into strips.

  • 4

    In the same skillet, add a minced garlic clove and sliced bell peppers. Sauté for 3-4 minutes until the bell peppers soften slightly.

  • 5

    Reduce heat to low and stir in the nonfat Greek yogurt, combining it with the vegetables to create a creamy sauce. If the sauce is too thick, add a splash of water or pasta cooking water.

  • 6

    Add the cooked pasta and sliced chicken back into the skillet, gently tossing to coat all the ingredients with the creamy Cajun sauce.

  • 7

    Taste and adjust seasoning if necessary before serving.