YOUR SOLIN GENERATED RECIPE
Creamy Spicy Cajun Chicken and Veggie Pasta
Savor a flavorful medley of spicy Cajun-seasoned chicken, tender whole wheat pasta, and a colorful array of fresh veggies, all enveloped in a light, creamy Greek yogurt sauce. Perfect for a balanced meal that delights your taste buds while nourishing your body.
INGREDIENTS
4 ounces Chicken Breast
0.75 cup cooked Whole Wheat Pasta
0.5 cup sliced Red Bell Pepper
0.5 cup sliced Zucchini
1 cup Spinach
2 tablespoons Plain Nonfat Greek Yogurt
1 teaspoon Olive Oil
1 teaspoon Cajun Seasoning
PREPARATION
Begin by cooking the chicken breast: season it on both sides with the Cajun seasoning.
Heat the olive oil in a skillet over medium heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and golden on the outside. Remove the chicken and let it rest before slicing it into strips.
In the meantime, cook the whole wheat pasta according to package instructions, then drain and set aside.
In the same skillet, add the red bell pepper, zucchini, and spinach. Sauté the veggies for about 3-4 minutes until they begin to soften.
Lower the heat and stir in the Greek yogurt, combining it with the vegetables to create a creamy sauce. Adjust seasoning with a pinch more Cajun seasoning if desired.
Toss the pasta into the skillet along with the sliced chicken, ensuring all ingredients are evenly coated with the sauce.
Serve immediately and enjoy your creamy spicy Cajun chicken and veggie pasta.