YOUR SOLIN GENERATED RECIPE
Creamy Spicy Pan-Seared Chicken with Bell Peppers and Pasta
Enjoy a vibrant, savory dish featuring tender pan-seared chicken seasoned with a kick of spice, paired with crisp bell peppers and a light, creamy sauce tossed with whole wheat pasta. This balanced meal delivers a satisfying blend of protein and carbs with a hint of heat, perfect for a flavorful dinner.
INGREDIENTS
4 oz Chicken Breast
1 medium Red Bell Pepper
1/2 cup Whole Wheat Pasta (cooked)
2 tbsp Low-Fat Greek Yogurt
1 tsp Olive Oil
1/2 tsp Crushed Red Pepper Flakes
1 clove Garlic (minced)
PREPARATION
Heat the olive oil in a non-stick skillet over medium-high heat.
Season the chicken breast with a pinch of salt, pepper, and crushed red pepper flakes on both sides.
Add the chicken to the skillet and sear for about 4-5 minutes per side until cooked through and lightly golden.
Remove the chicken and set aside to rest.
In the same skillet, add the minced garlic and sliced red bell pepper. Sauté for about 2-3 minutes until the peppers soften.
Stir in the low-fat Greek yogurt to create a creamy, spicy sauce, mixing well with the sautéed garlic and peppers.
Toss in the cooked whole wheat pasta into the skillet and combine until the pasta is evenly coated with the sauce.
Slice the chicken breast and serve atop the pasta, garnishing with extra red pepper flakes if desired.