Creamy Spicy Chicken and Roasted Bell Pepper Pasta

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

Creamy Spicy Chicken and Roasted Bell Pepper Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Spicy Chicken and Roasted Bell Pepper Pasta

Enjoy a delightful plate of tender, juicy chicken and sweet roasted bell peppers tossed with whole wheat pasta in a velvety, mildly spicy Greek yogurt cream sauce. This dish brings together smoky roasted flavors with a subtle kick of red pepper, making it a vibrant meal perfect for dinner.

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NUTRITION

453kcal
Protein
37.3g
Fat
9.5g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 ounces dry Whole Wheat Pasta

1 medium Red Bell Pepper

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

2 cloves Garlic

1/2 teaspoon Crushed Red Pepper Flakes

1 teaspoon Dried Oregano

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips, toss with olive oil, and season with a pinch of salt and dried oregano. Roast in the oven on a baking sheet for 15 minutes or until edges are slightly charred.

  • 3

    Meanwhile, season the chicken breast with salt, pepper, and a pinch of red pepper flakes. Sauté it in a non-stick skillet over medium-high heat until fully cooked, about 5-6 minutes per side. Once done, shred the chicken into bite-sized pieces.

  • 4

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a small bowl, stir together the nonfat Greek yogurt and minced garlic. If desired, add a small pinch of salt and extra red pepper flakes for an extra kick.

  • 6

    Combine the pasta, roasted bell peppers, and shredded chicken in a large bowl. Gently fold in the yogurt sauce until the ingredients are evenly coated.

  • 7

    Adjust seasoning with salt and black pepper as needed, and serve warm.

Creamy Spicy Chicken and Roasted Bell Pepper Pasta

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

Creamy Spicy Chicken and Roasted Bell Pepper Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Spicy Chicken and Roasted Bell Pepper Pasta

Enjoy a delightful plate of tender, juicy chicken and sweet roasted bell peppers tossed with whole wheat pasta in a velvety, mildly spicy Greek yogurt cream sauce. This dish brings together smoky roasted flavors with a subtle kick of red pepper, making it a vibrant meal perfect for dinner.

NUTRITION

453kcal
Protein
37.3g
Fat
9.5g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 ounces dry Whole Wheat Pasta

1 medium Red Bell Pepper

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

2 cloves Garlic

1/2 teaspoon Crushed Red Pepper Flakes

1 teaspoon Dried Oregano

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips, toss with olive oil, and season with a pinch of salt and dried oregano. Roast in the oven on a baking sheet for 15 minutes or until edges are slightly charred.

  • 3

    Meanwhile, season the chicken breast with salt, pepper, and a pinch of red pepper flakes. Sauté it in a non-stick skillet over medium-high heat until fully cooked, about 5-6 minutes per side. Once done, shred the chicken into bite-sized pieces.

  • 4

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a small bowl, stir together the nonfat Greek yogurt and minced garlic. If desired, add a small pinch of salt and extra red pepper flakes for an extra kick.

  • 6

    Combine the pasta, roasted bell peppers, and shredded chicken in a large bowl. Gently fold in the yogurt sauce until the ingredients are evenly coated.

  • 7

    Adjust seasoning with salt and black pepper as needed, and serve warm.