YOUR SOLIN GENERATED RECIPE
Spicy Chicken and Roasted Vegetable Whole Wheat Pasta
Enjoy a vibrant twist on classic pasta with tender spicy chicken and a medley of roasted vegetables. The whole wheat pasta adds a nutty flavor while the explosion of spices lifts the dish to a hearty, healthy meal that is both satisfying and balanced.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
1 medium Red Bell Pepper
1 medium Zucchini
1 tsp Olive Oil
1 clove Garlic
1/2 tsp Crushed Red Pepper Flakes
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F. Chop the red bell pepper and zucchini into bite-sized pieces.
On a baking sheet, toss the chopped vegetables with olive oil, a pinch of salt, and black pepper. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.
While the vegetables roast, season the chicken breast with salt, pepper, and half of the crushed red pepper flakes for a spicy kick.
Heat a skillet over medium-high heat. Add the chicken breast and sear on each side for 3-4 minutes until golden. Transfer the skillet to the oven (or finish cooking separately) and bake for an additional 8-10 minutes until the chicken is fully cooked.
Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
In the same skillet over medium heat, add a little olive oil and sauté the minced garlic until fragrant, about 30 seconds. Add the roasted vegetables and remaining red pepper flakes, stirring to combine.
Slice the cooked chicken into strips. Toss the pasta with the vegetable mixture and top with the sliced chicken. Adjust seasoning with additional salt and pepper if required before serving.