YOUR SOLIN GENERATED RECIPE
Spicy Chicken and Creamy Whole Wheat Pasta with Bell Peppers
Savor the vibrant flavors of tender, spicy chicken paired with whole wheat pasta in a creamy yet light sauce accented with sweet bell peppers. This dish balances a kick of heat from chili flakes with a soothing creaminess from nonfat Greek yogurt, creating a colorful and nutritious meal that delights both your taste buds and fitness goals.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1/4 cup Plain Nonfat Greek Yogurt
1 tsp Olive Oil
2 cloves Garlic
1/2 tsp Crushed Red Pepper Flakes
Salt and Black Pepper, to taste
PREPARATION
Cook whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breast with salt, black pepper, and crushed red pepper flakes.
Heat olive oil in a skillet over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
Add the seasoned chicken breast to the skillet and cook for about 5-6 minutes on each side until fully cooked and golden brown. Remove from skillet and slice into strips.
In the same skillet, add sliced red and yellow bell peppers. Sauté for 3-4 minutes until they start to soften but remain crisp.
Lower the heat and stir in the plain nonfat Greek yogurt to create a light creamy sauce, mixing thoroughly with the sautéed peppers.
Combine the cooked whole wheat pasta with the creamy bell pepper mixture. Add the sliced chicken on top and gently toss to combine all ingredients.
Adjust seasoning with additional salt and pepper if needed before serving.