YOUR SOLIN GENERATED RECIPE
Spicy Bell Pepper Chicken with Creamy Whole Wheat Pasta
Enjoy a vibrant and balanced dish featuring tender chicken strips sautéed with spicy red bell peppers, tossed with whole wheat pasta in a light, creamy sauce. The blend of spices, a hint of heat, and the fresh crunch of bell peppers make for a satisfying meal suitable for any time of day.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1 medium Red Bell Pepper
1 tsp Olive Oil
1 oz Low-Fat Cream Cheese
2 cloves Garlic
1/2 tsp Red Pepper Flakes
Salt and Black Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente, then set aside.
Season the chicken breast with salt and black pepper. In a skillet, heat olive oil over medium heat.
Add the chicken to the heated skillet and cook for about 5-6 minutes per side or until fully cooked. Remove chicken from the pan and slice into strips.
In the same skillet, add minced garlic and sliced red bell pepper. Sauté until the peppers are tender, about 3-4 minutes.
Stir in the low-fat cream cheese and red pepper flakes, allowing it to melt and create a light, creamy sauce.
Return the sliced chicken to the skillet and mix well with the sauce and peppers.
Toss the cooked whole wheat pasta with the chicken and bell pepper mixture, ensuring everything is well coated.
Adjust seasoning with salt and pepper if needed and serve warm.