Creamy Roasted Red Pepper Pasta with Fresh Spinach

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

Creamy Roasted Red Pepper Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Pasta with Fresh Spinach

Savor a vibrant pasta dish featuring whole wheat noodles tossed in a creamy roasted red pepper sauce, accented with fresh spinach and tender grilled chicken. Lightly garlicky and enriched with Greek yogurt, this dish offers a harmonious blend of textures and flavors that make for a satisfying and color-rich meal.

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NUTRITION

519kcal
Protein
57.7g
Fat
9.6g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/2 cup chopped Roasted Red Pepper

1 cup Fresh Spinach

1/2 cup Nonfat Plain Greek Yogurt

4 oz Grilled Chicken Breast

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Bring a pot of water to a boil, add a pinch of salt, and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  • 3

    Add the chopped roasted red pepper to the skillet, stirring gently to combine with the garlic. Allow it to warm through for 2-3 minutes.

  • 4

    Stir in the nonfat Greek yogurt to create a creamy sauce. Reduce the heat to low and let the mixture simmer for another minute.

  • 5

    Add the fresh spinach to the sauce and stir until just wilted.

  • 6

    Mix in the drained pasta and toss to coat thoroughly, ensuring the pasta is evenly coated with the creamy sauce.

  • 7

    Slice the grilled chicken breast into strips and gently fold it into the pasta.

  • 8

    Season with salt and pepper to taste, and serve warm.

Creamy Roasted Red Pepper Pasta with Fresh Spinach

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

Creamy Roasted Red Pepper Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Pasta with Fresh Spinach

Savor a vibrant pasta dish featuring whole wheat noodles tossed in a creamy roasted red pepper sauce, accented with fresh spinach and tender grilled chicken. Lightly garlicky and enriched with Greek yogurt, this dish offers a harmonious blend of textures and flavors that make for a satisfying and color-rich meal.

NUTRITION

519kcal
Protein
57.7g
Fat
9.6g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/2 cup chopped Roasted Red Pepper

1 cup Fresh Spinach

1/2 cup Nonfat Plain Greek Yogurt

4 oz Grilled Chicken Breast

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Bring a pot of water to a boil, add a pinch of salt, and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  • 3

    Add the chopped roasted red pepper to the skillet, stirring gently to combine with the garlic. Allow it to warm through for 2-3 minutes.

  • 4

    Stir in the nonfat Greek yogurt to create a creamy sauce. Reduce the heat to low and let the mixture simmer for another minute.

  • 5

    Add the fresh spinach to the sauce and stir until just wilted.

  • 6

    Mix in the drained pasta and toss to coat thoroughly, ensuring the pasta is evenly coated with the creamy sauce.

  • 7

    Slice the grilled chicken breast into strips and gently fold it into the pasta.

  • 8

    Season with salt and pepper to taste, and serve warm.