YOUR SOLIN GENERATED RECIPE
Spicy Chicken and Bell Pepper Pasta
Enjoy a vibrant and satisfying dish that marries tender, spicy chicken with crisp bell peppers tossed into whole wheat pasta and a zesty tomato garlic sauce. This recipe brings a punch of heat with red chili flakes while remaining balanced, perfect for a nutritious dinner.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
1 medium Red Bell Pepper
1 tsp Olive Oil
1/4 cup Canned Diced Tomatoes
1 clove Garlic
Pinch Red Chili Flakes
Salt & Pepper to taste
PREPARATION
Bring a pot of water to a boil, add a pinch of salt and cook the whole wheat pasta until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a skillet over medium heat. Add minced garlic and red chili flakes, sauté until fragrant.
Cut the chicken breast into bite-sized pieces, season with salt and pepper, and add to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes.
Slice the red bell pepper into thin strips and add to the skillet. Cook for 2-3 minutes until the peppers are slightly softened.
Mix in the canned diced tomatoes and let simmer for another 2 minutes to combine the flavors.
Toss the cooked pasta into the skillet, stirring well to ensure the pasta is evenly coated with the spicy tomato sauce.
Adjust seasoning with salt and pepper as needed, and serve hot.