YOUR SOLIN GENERATED RECIPE
Spicy Cajun Chicken with Creamy Whole Wheat Pasta and Fresh Bell Peppers
Enjoy a vibrant dish featuring succulent, spiced Cajun chicken paired with hearty whole wheat pasta and crisp, colorful bell peppers, all tossed in a smooth, creamy yogurt sauce. This meal balances a kick of Cajun spice with a cooling creaminess, making it a satisfying, protein-rich dinner option.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Whole Wheat Pasta (cooked)
1 medium Red Bell Pepper
2 tbsp Non-Fat Greek Yogurt
1 tsp Olive Oil
1 tsp Cajun Seasoning
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Pound the chicken breast lightly to ensure even cooking. Rub it evenly with Cajun seasoning, a pinch of salt, and pepper.
Heat the olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.
Add the seasoned chicken breast to the skillet. Cook for about 5-6 minutes per side or until the internal temperature reaches 165°F, then remove and let rest.
In the meantime, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Slice the red bell pepper into thin strips. Toss them lightly into the pasta along with the Greek yogurt, mixing until the pasta is well coated with a creamy consistency.
Slice the cooked chicken into strips and arrange over the pasta. Drizzle any remaining pan juices over for extra flavor.
Serve the dish warm, enjoying the burst of Cajun spice balanced by the creamy pasta and fresh crunch of bell peppers.