YOUR SOLIN GENERATED RECIPE
Spicy Pan-Seared Chicken with Sautéed Bell Peppers, Onions, and Whole Wheat Pasta
Savor the vibrant, spicy flavors of pan-seared chicken paired with sautéed bell peppers and onions over a bed of hearty whole wheat pasta. This dish balances lean protein and whole grains infused with a kick of red chili and garlic, offering a wholesome, satisfying meal that's both nutritious and flavorful.
INGREDIENTS
5 ounces Chicken Breast
2 ounces Whole Wheat Pasta (dry)
1 medium Red Bell Pepper
Half medium Yellow Onion
1 teaspoon Olive Oil
1 Garlic Clove
1/2 teaspoon Red Chili Flakes
Salt and Black Pepper to taste
PREPARATION
Bring water to a boil in a medium saucepan and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
While the pasta is cooking, pat the chicken breast dry and season both sides with salt, black pepper, and a pinch of red chili flakes.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 5-6 minutes on each side, or until cooked through and golden on the outside. Transfer the chicken to a plate and let it rest.
In the same skillet, add sliced red bell pepper and thinly sliced yellow onion along with the minced garlic. Sauté for about 3-4 minutes until the vegetables are tender but still crisp.
Slice the chicken into strips or bite-sized pieces and return it to the skillet. Stir in the cooked pasta, tossing to combine and heat through.
Adjust seasoning with additional salt, pepper, and red chili flakes if desired, and serve warm.