YOUR SOLIN GENERATED RECIPE
Spicy Pan-Seared Chicken with Creamy Whole Wheat Pasta and Bell Peppers
Savor a harmonious blend of spicy pan-seared chicken paired with creamy whole wheat pasta and vibrant bell peppers. This dish delivers a satisfying mix of tender chicken, al dente pasta, and crisp bell peppers bathed in a light, tangy creamy sauce with a kick of spice, perfect for a wholesome dinner.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta
1 medium Bell Pepper
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
1/2 tsp Red Pepper Flakes
Salt & Black Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package directions until al dente, then drain and set aside.
Slice the bell pepper into thin strips.
Season the chicken breast with salt, black pepper, and red pepper flakes for a spicy kick.
Heat olive oil in a pan over medium-high heat and sear the chicken breast for about 5-6 minutes per side until fully cooked and golden.
Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
In the same pan, lightly sauté the bell pepper slices for 2-3 minutes until just softened.
Lower the heat and stir in the nonfat Greek yogurt to create a light creamy sauce, mixing well with the sautéed peppers.
Combine the pasta with the sauce and gently toss to coat
Plate the pasta and top with the sliced chicken. Garnish with additional red pepper flakes or black pepper if desired.