YOUR SOLIN GENERATED RECIPE
Spicy Seared Chicken with Creamy Pasta and Sautéed Bell Peppers
Enjoy a vibrant and balanced plate featuring spicy seared chicken breast paired with a light, creamy pasta and colorful sautéed bell peppers. This dish delivers a punch of flavor with its spicy notes, mellowed by a subtle creaminess that ties the components together, perfect for a satisfying and nourishing dinner.
INGREDIENTS
3 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1 cup Sautéed Bell Pepper
2 Tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
1/2 tsp Chili Flakes
1/2 tsp Paprika
Salt & Pepper to taste
PREPARATION
Pat the chicken breast dry and season both sides with salt, pepper, chili flakes, and paprika.
Heat olive oil in a skillet over medium-high heat. Sear the chicken for about 3-4 minutes per side until fully cooked and golden.
In a separate pan, lightly sauté the bell peppers until tender but still crisp, about 4-5 minutes.
Prepare the whole wheat pasta according to package instructions, then drain.
Mix the warm pasta with the 2 tablespoons of nonfat Greek yogurt to create a light, creamy sauce. Adjust seasoning with salt and pepper if needed.
Slice the seared chicken breast into strips and serve on top of the creamy pasta, with sautéed bell peppers on the side or on top.
Garnish with an extra pinch of chili flakes or paprika for added spice if desired.