YOUR SOLIN GENERATED RECIPE
Spicy Pan-Seared Chicken with Creamy Pasta and Roasted Bell Peppers
Enjoy a vibrant, flavorful dish featuring perfectly pan-seared spicy chicken, tossed with a light, creamy pasta sauce, and accented by the natural sweetness of roasted bell peppers. This balanced meal offers a harmonious blend of heat, creaminess, and freshness to delight your taste buds.
INGREDIENTS
150g Chicken Breast
1/2 cup Whole Wheat Pasta (70g cooked)
1 medium Red Bell Pepper
2 tbsp Nonfat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1/2 tsp Crushed Red Pepper Flakes
2 cloves Garlic
Salt and Black Pepper to taste
PREPARATION
Season the chicken breast with salt, black pepper, and crushed red pepper flakes.
Heat the olive oil in a pan over medium-high heat. Add minced garlic and sauté until fragrant.
Add the seasoned chicken breast to the pan and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the pan and let rest.
While the chicken cooks, roast the red bell pepper. Slice it into strips, lightly drizzle with olive oil, sprinkle a pinch of salt, and roast in a preheated oven at 400°F for about 10 minutes until tender and slightly charred.
Prepare the whole wheat pasta according to the package instructions. Drain and set aside.
In the same pan used for chicken, reduce heat and add the Greek yogurt to create a light, creamy sauce. Stir well to combine with any remaining pan juices, then toss in the cooked pasta until evenly coated.
Slice the chicken breast and serve over the creamy pasta, garnishing with roasted red bell pepper strips. Enjoy your spicy, flavorful dish!