YOUR SOLIN GENERATED RECIPE
Spicy Cajun Chicken with Creamy Whole Wheat Pasta and Fresh Bell Peppers
Enjoy a vibrant plate of tender Cajun-spiced chicken served atop a bed of whole wheat pasta in a light, creamy Greek yogurt sauce, complemented by the crisp sweetness of fresh bell peppers. This dish is perfectly balanced to energize your day with a kick of spice and a comforting creaminess.
INGREDIENTS
3 oz Chicken Breast
2 oz dry Whole Wheat Pasta
1/4 cup Plain Nonfat Greek Yogurt
1/2 cup sliced Fresh Bell Peppers
1 tsp Olive Oil
1 tsp Cajun Seasoning
Salt and Black Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breast with Cajun seasoning, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Sauté the chicken until fully cooked and lightly charred on the edges, about 5-6 minutes per side depending on thickness.
Remove the chicken from the skillet and let it rest for a few minutes before slicing.
In the same skillet, add the sliced bell peppers and sauté for 2-3 minutes until just tender.
Lower the heat and add the Greek yogurt to the skillet, stirring to combine with the bell peppers to create a light creamy sauce. Adjust seasoning with additional salt and pepper if needed.
Toss the cooked pasta into the skillet until well coated with the sauce.
Top the pasta with sliced Cajun chicken and serve immediately.