YOUR SOLIN GENERATED RECIPE
Creamy Cajun Chicken Pasta with Bell Peppers
Savor a vibrant bowl of Cajun-spiced chicken tossed with tender whole wheat pasta and crisp bell peppers, all enveloped in a light, creamy sauce made with non-fat Greek yogurt and a hint of Parmesan. This dish offers an enticing mix of smoky spices, fresh vegetables, and satisfying protein, creating a balanced, flavorful meal for any time you crave a bit of heat and creaminess.
INGREDIENTS
4 ounces Chicken Breast
0.75 cup Whole Wheat Pasta (cooked)
1 cup Bell Peppers, sliced
0.25 cup Non-Fat Greek Yogurt
1 teaspoon Olive Oil
1 tablespoon Parmesan Cheese
1 teaspoon Cajun Seasoning
2 cloves Garlic, minced
PREPARATION
Season the chicken breast with the Cajun seasoning on both sides.
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the seasoned chicken breast to the skillet and cook for about 5-6 minutes per side until fully cooked and internal temperature reaches 165°F. Remove from the skillet and set aside.
In the same skillet, add the sliced bell peppers and sauté for 3-4 minutes until they start to soften but still retain crunch.
While the peppers cook, prepare the whole wheat pasta according to package directions. Drain and set aside.
Slice the cooked chicken into strips and return it to the skillet with the bell peppers.
Reduce heat to low and stir in the non-fat Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Allow the sauce to warm through for a minute or two.
Combine the pasta with the chicken, bell peppers, and sauce, tossing gently to ensure even coating.
Taste and adjust seasoning if needed. Serve warm and enjoy your flavorful, creamy Cajun chicken pasta.