YOUR SOLIN GENERATED RECIPE
Creamy Spicy Paprika Chicken and Whole Wheat Pasta with Bell Peppers
Savor a vibrant and hearty dish featuring tender, spice-infused chicken partnered with whole wheat pasta and crisp bell peppers smothered in a light, creamy Greek yogurt sauce. The dish is elevated by smoky paprika and a hint of chili heat, making it a satisfying meal for any time of the day.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1 medium Bell Pepper
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
1 tsp Smoked Paprika
1/2 tsp Crushed Red Pepper Flakes
1 clove Garlic
Dash Black Pepper
Pinch Salt
PREPARATION
Start by chopping the bell pepper into bite-sized pieces and mincing the garlic.
Season the chicken breast with salt, black pepper, smoked paprika, and crushed red pepper flakes.
Heat the olive oil in a skillet over medium-high heat. Sear the chicken on each side for about 3-4 minutes until golden, then lower the heat and cook until fully cooked through.
Remove the chicken from the skillet and let it rest. In the same skillet, add the minced garlic and chopped bell peppers, cooking until the peppers soften slightly, about 3 minutes.
Meanwhile, prepare the whole wheat pasta according to package instructions until al dente, then drain.
Slice the rested chicken into strips and return it to the skillet. Stir in the cooked pasta.
Reduce the heat to low and gently fold in the nonfat Greek yogurt, creating a creamy sauce that lightly coats the chicken and pasta. Adjust seasoning with additional salt and pepper if desired.
Serve warm and enjoy the balance of spicy, creamy, and hearty flavors.