YOUR SOLIN GENERATED RECIPE
Spicy Pan-Seared Chicken with Whole Wheat Pasta and Sautéed Bell Peppers
Enjoy a vibrant, flavorful dish where juicy pan-seared chicken meets hearty whole wheat pasta and sweet, colorful bell peppers. This meal is elevated with a hint of garlic and a kick of chili flakes, creating a delightful balance of spice and freshness that is both satisfying and nutritious.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Whole Wheat Pasta (cooked)
1 medium Bell Pepper
2 tsp Olive Oil
2 cloves Garlic
1/4 tsp Chili Flakes
PREPARATION
Begin by bringing a pot of water to a simmer to cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, pat the chicken breast dry and season both sides lightly with salt, black pepper, and a pinch of chili flakes if desired.
Heat 1 teaspoon of olive oil in a skillet over medium heat. Once hot, add the chicken breast and sear for about 5-6 minutes on each side until golden and fully cooked. Remove the chicken from the skillet and let it rest for a few minutes.
In the same skillet, add the remaining olive oil, minced garlic, and sliced bell pepper. Sauté for 3-4 minutes until the bell peppers are slightly softened but still retain a bit of crunch.
Slice the rested chicken breast into strips. Toss the cooked pasta with the sautéed bell peppers and garlic, then place the chicken strips on top.
Finish with an additional light sprinkle of chili flakes if you prefer extra spice. Serve warm and enjoy your balanced, flavorful meal.