YOUR SOLIN GENERATED RECIPE
Creamy Spicy Chicken Pasta with Roasted Bell Peppers
Savor a deliciously creamy and spicy pasta dish featuring tender chicken breast, whole wheat pasta enveloped in a tangy Greek yogurt cream sauce, and sweet roasted bell peppers. This vibrant plate is a harmonious blend of heat and creaminess, perfect for a satisfying dinner that keeps you within your nutrition goals.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1 medium Red Bell Pepper
1/4 cup Nonfat Plain Greek Yogurt
1 tsp Olive Oil
2 cloves Garlic
1/2 tsp Red Pepper Flakes
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F. Slice the red bell pepper into strips, drizzle with a tiny bit of olive oil, season lightly with salt and pepper, and roast on a baking sheet for about 15 minutes until tender and slightly charred.
Meanwhile, season the chicken breast with salt, pepper, and a sprinkle of red pepper flakes. In a skillet over medium heat, add olive oil and minced garlic, and sauté until fragrant. Add the chicken and cook for 5-7 minutes on each side until fully cooked through. Once done, remove and slice into strips.
Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
In a bowl, mix the nonfat Greek yogurt with a pinch of red pepper flakes, salt, and pepper to create a creamy sauce base.
Combine the cooked pasta, sliced chicken, and roasted bell pepper in the skillet. Warm them together over low heat, then stir in the Greek yogurt sauce until well coated.
Taste and adjust seasonings as needed, then serve warm.