YOUR SOLIN GENERATED RECIPE
Spicy Cajun Chicken with Creamy Pasta and Fresh Bell Peppers
Savor a zesty twist on a classic dish, featuring tender Cajun-seasoned chicken paired with a light, creamy pasta enriched with tangy Greek yogurt and crisp, sweet bell peppers. A harmonious blend of spice, creaminess, and vibrant crunch, this dish is both satisfying and balanced for a wholesome meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Wheat Fusilli Pasta
1/2 medium Red Bell Pepper
1/4 cup Plain Nonfat Greek Yogurt
1 tsp Olive Oil
1 tsp Cajun Seasoning
Salt & Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides with Cajun seasoning, salt, and pepper.
Heat olive oil in a skillet over medium-high heat and sear the chicken breast for about 5-6 minutes per side until fully cooked and nicely charred. Once cooked, let it rest before slicing into strips.
Meanwhile, prepare the whole wheat pasta according to package instructions until al dente, then drain and set aside.
Thinly slice the red bell pepper. In a small bowl, mix the Greek yogurt with a pinch more Cajun seasoning, salt, and pepper to create a light, creamy sauce.
Combine the cooked pasta, sliced bell peppers, and creamy yogurt sauce in a bowl. Toss gently until the pasta is well coated.
Plate the pasta mixture and top with the sliced Cajun chicken. Serve immediately while warm.