Spicy Creamy Chicken and Vegetable Pasta

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

Spicy Creamy Chicken and Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Spicy Creamy Chicken and Vegetable Pasta

Enjoy a vibrant bowl of Spicy Creamy Chicken and Vegetable Pasta, where tender chicken breast mingles with whole wheat pasta, crisp bell peppers, fresh spinach, and sweet cherry tomatoes, all coated in a velvety, tangy nonfat Greek yogurt sauce with just the right touch of spice.

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NUTRITION

403kcal
Protein
48.3g
Fat
9.8g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/2 medium Red Bell Pepper

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic clove

1/2 tsp Red Chili Flakes

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium heat and add the chicken. Cook until browned and nearly cooked through, about 5-7 minutes.

  • 3

    Add minced garlic and red chili flakes to the skillet, stirring for about 30 seconds until fragrant.

  • 4

    Add chopped red bell pepper and halved cherry tomatoes to the skillet, cooking until they begin to soften, about 2-3 minutes.

  • 5

    Stir in the baby spinach and let it wilt slightly.

  • 6

    Mix in the pre-cooked whole wheat pasta to combine with the chicken and vegetables.

  • 7

    Remove the skillet from heat and fold in the nonfat Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper as desired.

  • 8

    Serve warm and enjoy this refreshing, spicy, and creamy pasta dish.

Spicy Creamy Chicken and Vegetable Pasta

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

Spicy Creamy Chicken and Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Spicy Creamy Chicken and Vegetable Pasta

Enjoy a vibrant bowl of Spicy Creamy Chicken and Vegetable Pasta, where tender chicken breast mingles with whole wheat pasta, crisp bell peppers, fresh spinach, and sweet cherry tomatoes, all coated in a velvety, tangy nonfat Greek yogurt sauce with just the right touch of spice.

NUTRITION

403kcal
Protein
48.3g
Fat
9.8g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/2 medium Red Bell Pepper

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic clove

1/2 tsp Red Chili Flakes

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium heat and add the chicken. Cook until browned and nearly cooked through, about 5-7 minutes.

  • 3

    Add minced garlic and red chili flakes to the skillet, stirring for about 30 seconds until fragrant.

  • 4

    Add chopped red bell pepper and halved cherry tomatoes to the skillet, cooking until they begin to soften, about 2-3 minutes.

  • 5

    Stir in the baby spinach and let it wilt slightly.

  • 6

    Mix in the pre-cooked whole wheat pasta to combine with the chicken and vegetables.

  • 7

    Remove the skillet from heat and fold in the nonfat Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper as desired.

  • 8

    Serve warm and enjoy this refreshing, spicy, and creamy pasta dish.