YOUR SOLIN GENERATED RECIPE
Spicy Herb Chicken with Creamy Whole Wheat Pasta and Bell Peppers
Enjoy a vibrant and balanced dish featuring tender, spicy herb-marinated chicken paired with whole wheat pasta tossed in a light, creamy Greek yogurt sauce and crisp bell peppers. This dish offers a delightful mix of textures and a subtle kick of spice that elevates a classic combo to a new level of flavor.
INGREDIENTS
4 ounces Chicken Breast
½ cup Whole Wheat Pasta (cooked)
½ cup Bell Peppers (sliced)
2 tablespoons Nonfat Greek Yogurt
1 teaspoon Olive Oil
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Basil
PREPARATION
Begin by marinating the chicken breast. Rub it with olive oil, red pepper flakes, dried oregano, and dried basil. Allow it to rest for at least 15 minutes to absorb the flavors.
Preheat a skillet over medium-high heat. Sauté the marinated chicken until fully cooked and golden on both sides, about 5-6 minutes per side, then remove and let it rest before slicing.
In the meantime, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Using the same skillet, add the sliced bell peppers and sauté for 3-4 minutes until they are tender-crisp.
Mix the cooked pasta with the sautéed bell peppers and stir in the nonfat Greek yogurt until evenly coated to create a light, creamy texture.
Slice the cooked chicken and arrange on top of the creamy pasta and bell peppers. Optionally, sprinkle more red pepper flakes or herbs on top for added zing.
Serve immediately and enjoy your balanced, spicy herb chicken with whole wheat pasta delight.