Spicy Chicken with Creamy Pasta and Roasted Bell Peppers

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

Spicy Chicken with Creamy Pasta and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Chicken with Creamy Pasta and Roasted Bell Peppers

Enjoy a vibrant plate of spicy chicken paired with creamy whole wheat pasta and sweet roasted bell peppers. This dish offers a delightful balance between the heat of seasoned chicken and the smooth, tangy creaminess of Greek yogurt, all elevated by the natural sweetness of roasted peppers.

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NUTRITION

362kcal
Protein
42.4g
Fat
9.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/2 medium Red Bell Pepper (roasted)

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Red Pepper Flakes

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Roast the sliced red bell pepper: Place half a medium red bell pepper (sliced) on a baking sheet, drizzle lightly with olive oil, and roast in the oven for about 12-15 minutes until the edges begin to char.

  • 3

    Season the chicken breast with salt, pepper, minced garlic, and red pepper flakes to taste.

  • 4

    In a skillet over medium-high heat, add a tiny drizzle of olive oil and sear the chicken breast for 3-4 minutes per side until golden brown, then lower heat and cook until the chicken is just cooked through (internal temperature of 165°F).

  • 5

    While the chicken is cooking, prepare whole wheat pasta according to package instructions. Drain and set aside.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a pinch of red pepper flakes to create a light spicy cream sauce.

  • 7

    Slice the cooked chicken and combine with the pasta and roasted bell peppers. Drizzle with the yogurt sauce, toss gently, and serve warm.

Spicy Chicken with Creamy Pasta and Roasted Bell Peppers

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

Spicy Chicken with Creamy Pasta and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Chicken with Creamy Pasta and Roasted Bell Peppers

Enjoy a vibrant plate of spicy chicken paired with creamy whole wheat pasta and sweet roasted bell peppers. This dish offers a delightful balance between the heat of seasoned chicken and the smooth, tangy creaminess of Greek yogurt, all elevated by the natural sweetness of roasted peppers.

NUTRITION

362kcal
Protein
42.4g
Fat
9.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/2 medium Red Bell Pepper (roasted)

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Red Pepper Flakes

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Roast the sliced red bell pepper: Place half a medium red bell pepper (sliced) on a baking sheet, drizzle lightly with olive oil, and roast in the oven for about 12-15 minutes until the edges begin to char.

  • 3

    Season the chicken breast with salt, pepper, minced garlic, and red pepper flakes to taste.

  • 4

    In a skillet over medium-high heat, add a tiny drizzle of olive oil and sear the chicken breast for 3-4 minutes per side until golden brown, then lower heat and cook until the chicken is just cooked through (internal temperature of 165°F).

  • 5

    While the chicken is cooking, prepare whole wheat pasta according to package instructions. Drain and set aside.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a pinch of red pepper flakes to create a light spicy cream sauce.

  • 7

    Slice the cooked chicken and combine with the pasta and roasted bell peppers. Drizzle with the yogurt sauce, toss gently, and serve warm.