Spiced Chicken and Roasted Bell Pepper Pasta with Creamy Coconut Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spiced Chicken and Roasted Bell Pepper Pasta with Creamy Coconut Sauce

YOUR SOLIN GENERATED RECIPE

Spiced Chicken and Roasted Bell Pepper Pasta with Creamy Coconut Sauce

Savor the fusion of tender spiced chicken, vibrant roasted red bell peppers, and whole wheat pasta beautifully coated in a silky light coconut sauce. This dish brings a comforting balance of savory spices and creamy, tropical notes, creating a satisfying meal perfect for any time of day.

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NUTRITION

359kcal
Protein
31.8g
Fat
11.9g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 medium Red Bell Pepper

1/4 medium Onion

1 clove Garlic

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the red bell pepper slices with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 15-20 minutes until they are tender and slightly charred.

  • 3

    While the peppers roast, season the chicken breast with smoked paprika, salt, and pepper.

  • 4

    Heat a non-stick skillet over medium heat with a teaspoon of olive oil and sauté the minced garlic and quartered onion until fragrant and translucent.

  • 5

    Add the seasoned chicken breast to the skillet and cook for about 5-6 minutes per side or until fully cooked. Once done, shred or slice the chicken into bite-sized pieces.

  • 6

    In a small saucepan, warm the light coconut milk with a pinch of smoked paprika to infuse the sauce, then combine it with the roasted bell peppers.

  • 7

    Toss the cooked whole wheat pasta with the coconut-bell pepper sauce, then gently fold in the sliced chicken.

  • 8

    Serve warm, garnished with additional black pepper if desired.

Spiced Chicken and Roasted Bell Pepper Pasta with Creamy Coconut Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spiced Chicken and Roasted Bell Pepper Pasta with Creamy Coconut Sauce

YOUR SOLIN GENERATED RECIPE

Spiced Chicken and Roasted Bell Pepper Pasta with Creamy Coconut Sauce

Savor the fusion of tender spiced chicken, vibrant roasted red bell peppers, and whole wheat pasta beautifully coated in a silky light coconut sauce. This dish brings a comforting balance of savory spices and creamy, tropical notes, creating a satisfying meal perfect for any time of day.

NUTRITION

359kcal
Protein
31.8g
Fat
11.9g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 medium Red Bell Pepper

1/4 medium Onion

1 clove Garlic

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the red bell pepper slices with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 15-20 minutes until they are tender and slightly charred.

  • 3

    While the peppers roast, season the chicken breast with smoked paprika, salt, and pepper.

  • 4

    Heat a non-stick skillet over medium heat with a teaspoon of olive oil and sauté the minced garlic and quartered onion until fragrant and translucent.

  • 5

    Add the seasoned chicken breast to the skillet and cook for about 5-6 minutes per side or until fully cooked. Once done, shred or slice the chicken into bite-sized pieces.

  • 6

    In a small saucepan, warm the light coconut milk with a pinch of smoked paprika to infuse the sauce, then combine it with the roasted bell peppers.

  • 7

    Toss the cooked whole wheat pasta with the coconut-bell pepper sauce, then gently fold in the sliced chicken.

  • 8

    Serve warm, garnished with additional black pepper if desired.