YOUR SOLIN GENERATED RECIPE
Creamy Spicy Cajun Chicken Pasta with Roasted Vegetables
Savor a delicious bowl of creamy, spicy Cajun chicken pasta paired with a medley of roasted vegetables. Tender chicken breast is seasoned with bold Cajun spices, then tossed with whole wheat pasta and a light, tangy cream sauce made with Greek yogurt. Roasted bell peppers, zucchini, and cherry tomatoes add vibrant color and natural sweetness to this balanced dish, making it perfect for a hearty dinner that fuels your day.
INGREDIENTS
5 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1/2 cup roasted Red Bell Pepper
1/2 cup roasted Zucchini
1/2 cup roasted Cherry Tomatoes
1 clove Garlic, minced
1 tsp Cajun Seasoning
1 tsp Olive Oil
2 tbsp Greek Yogurt
PREPARATION
Preheat your oven to 400°F.
In a small bowl, toss the chicken breast with Cajun seasoning and a drizzle of olive oil. Let it marinate for 10 minutes.
Prepare a baking sheet with chopped red bell pepper, zucchini, and cherry tomatoes. Drizzle lightly with olive oil, add minced garlic, and season with a pinch of salt and extra Cajun seasoning if desired.
Roast the vegetables in the oven for about 15-18 minutes, until tender and slightly charred on the edges.
Meanwhile, cook whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a skillet over medium-high heat, cook the marinated chicken breast for about 5-6 minutes per side until fully cooked. Once done, slice the chicken into strips.
In the same skillet, lower the heat and add the roasted vegetables and cooked pasta. Stir in Greek yogurt to create a light, creamy sauce that coats all the ingredients.
Combine the sliced chicken with the pasta and veggies, tossing gently to mix well. Adjust seasoning as needed.
Serve warm and enjoy your creamy spicy Cajun chicken pasta with a colorful array of roasted vegetables.