YOUR SOLIN GENERATED RECIPE
Spicy Creamy Chicken Pasta with Roasted Vegetables
Enjoy a vibrant medley of roasted vegetables tossed with whole wheat pasta and tender chicken breast in a spicy, creamy sauce. This dish features perfectly seared chicken, roasted bell peppers, zucchini, and red onions, all brought together in a light cream sauce with a hint of red pepper for a zesty finish.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta
1/2 cup chopped Red Bell Pepper
1/2 cup sliced Zucchini
1/2 cup sliced Red Onion
1 tbsp Reduced-Fat Cream Cheese
1 tsp Olive Oil
2 cloves Minced Garlic
1/4 tsp Red Pepper Flakes
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. On a baking sheet, toss the red bell pepper, zucchini, and red onion with olive oil, a pinch of salt, and pepper. Roast the vegetables for about 15-20 minutes until tender and slightly caramelized.
Meanwhile, bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breast with salt, pepper, and red pepper flakes. In a skillet over medium-high heat, add a drizzle of olive oil and minced garlic. Sear the chicken for about 4-5 minutes per side until fully cooked and golden on the outside. Once cooked, slice the chicken into strips.
In the same skillet, lower the heat and add the reduced-fat cream cheese. Stir it around to create a light, creamy sauce, adding a splash of pasta water if needed to adjust the consistency.
Combine the pasta, roasted vegetables, and sliced chicken in the skillet. Toss everything together until well coated with the spicy creamy sauce. Adjust seasoning with salt and pepper if necessary.
Plate your Spicy Creamy Chicken Pasta with Roasted Vegetables and enjoy it warm.