YOUR SOLIN GENERATED RECIPE
Spicy Paprika Chicken with Creamy Whole Wheat Pasta
Enjoy a flavorful fusion of tender, spice-infused chicken and whole wheat pasta bathed in a light, creamy sauce accented with red bell pepper and aromatic seasonings. This dish delivers a satisfying mix of smokey heat and creamy texture perfect for a balanced dinner.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
1/4 cup Low-Fat Milk
1/2 medium Red Bell Pepper
1/4 medium Yellow Onion
1 tsp Olive Oil
1 tsp Paprika
1/2 tsp Chili Flakes
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Cut the chicken breast into bite-sized pieces and season with paprika, chili flakes, garlic powder, salt, and pepper.
Heat olive oil in a skillet over medium heat and sauté the finely chopped yellow onion until translucent.
Add the chicken pieces to the skillet and cook until lightly browned and nearly cooked through.
Add the sliced red bell pepper and continue to sauté for another 2-3 minutes until the chicken is fully cooked and the bell pepper is slightly tender.
Meanwhile, combine the cooked whole wheat pasta with the low-fat milk in a separate small pan and gently warm, stirring continuously to create a light, creamy sauce. (If a thicker sauce is preferred, you can simmer for a minute longer.)
Mix the chicken and vegetables with the creamy pasta and adjust seasoning with additional salt and pepper if needed.
Serve immediately and enjoy your vibrant, protein-packed dinner.