Creamy Cajun Chicken Pasta with Roasted Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cajun Chicken Pasta with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Cajun Chicken Pasta with Roasted Bell Peppers

Savor the bold flavors of Cajun-spiced chicken paired with whole wheat pasta, roasted bell peppers, and a velvety Greek yogurt cream sauce. This dish delivers a delightful balance of spice and creaminess, ideal for a wholesome dinner that satisfies both taste and nutrition.

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NUTRITION

473kcal
Protein
47.2g
Fat
9.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 cup Roasted Red Bell Peppers

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Cajun Seasoning

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss sliced red bell peppers with a drizzle of olive oil, a pinch of salt, and a bit of Cajun seasoning, then roast on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 2

    While the peppers roast, season the chicken breast on both sides with Cajun seasoning. In a skillet, heat olive oil over medium-high heat and add the minced garlic. Sauté for 1 minute until fragrant, then add the chicken.

  • 3

    Cook the chicken for about 5-6 minutes per side or until fully cooked through. Remove from the skillet and let rest, then slice into strips.

  • 4

    Cook the whole wheat pasta in a pot of boiling water according to package instructions until al dente. Drain and return to the pot.

  • 5

    Stir in the Greek yogurt into the warm pasta, creating a light creamy sauce. Add the sliced chicken and roasted bell peppers, then gently toss to combine all the flavors.

  • 6

    Adjust seasoning with a little extra Cajun spice, salt, or pepper as needed. Serve warm and enjoy your flavorful, balanced meal.

Creamy Cajun Chicken Pasta with Roasted Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cajun Chicken Pasta with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Cajun Chicken Pasta with Roasted Bell Peppers

Savor the bold flavors of Cajun-spiced chicken paired with whole wheat pasta, roasted bell peppers, and a velvety Greek yogurt cream sauce. This dish delivers a delightful balance of spice and creaminess, ideal for a wholesome dinner that satisfies both taste and nutrition.

NUTRITION

473kcal
Protein
47.2g
Fat
9.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 cup Roasted Red Bell Peppers

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Cajun Seasoning

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss sliced red bell peppers with a drizzle of olive oil, a pinch of salt, and a bit of Cajun seasoning, then roast on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 2

    While the peppers roast, season the chicken breast on both sides with Cajun seasoning. In a skillet, heat olive oil over medium-high heat and add the minced garlic. Sauté for 1 minute until fragrant, then add the chicken.

  • 3

    Cook the chicken for about 5-6 minutes per side or until fully cooked through. Remove from the skillet and let rest, then slice into strips.

  • 4

    Cook the whole wheat pasta in a pot of boiling water according to package instructions until al dente. Drain and return to the pot.

  • 5

    Stir in the Greek yogurt into the warm pasta, creating a light creamy sauce. Add the sliced chicken and roasted bell peppers, then gently toss to combine all the flavors.

  • 6

    Adjust seasoning with a little extra Cajun spice, salt, or pepper as needed. Serve warm and enjoy your flavorful, balanced meal.