YOUR SOLIN GENERATED RECIPE
Creamy Roasted Red Pepper Chicken Pasta
Enjoy a comforting plate of creamy roasted red pepper chicken pasta, featuring tender chicken breast, whole wheat pasta, and a vibrant roasted red pepper sauce enhanced with garlic, onion, and fresh spinach. This dish brings a delightful balance of savory and slightly sweet flavors and is perfect for a fulfilling lunch or dinner.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1 medium Roasted Red Bell Pepper
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
1/4 small Onion, chopped
2 cloves Garlic
1 cup Spinach
PREPARATION
Preheat your oven to 400°F to roast the red bell pepper.
Place the red bell pepper on a baking sheet and roast for about 20-25 minutes until the skin is charred. Once roasted, let it cool, peel off the skin, and remove the seeds.
While the pepper roasts, heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, cooking until fragrant and translucent.
Season the chicken breast with salt and pepper. Sear the chicken in the skillet until golden on both sides, then finish cooking it through (about 6-8 minutes per side depending on thickness). Once done, remove and slice into strips.
In a blender, combine the roasted red bell pepper, almond milk, and a pinch of salt to create a creamy sauce.
In the same skillet, add the cooked whole wheat pasta and spinach. Pour the red pepper sauce over and toss gently to combine until the spinach wilts slightly.
Top the pasta with the sliced chicken breast. Adjust seasoning with salt and pepper if needed.
Serve immediately and enjoy your flavorful, protein-packed meal.