Creamy Spicy Cajun Chicken with Whole Wheat Pasta and Roasted Bell Peppers

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

Creamy Spicy Cajun Chicken with Whole Wheat Pasta and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Spicy Cajun Chicken with Whole Wheat Pasta and Roasted Bell Peppers

Savor this bold dish where succulent Cajun-spiced chicken meets hearty whole wheat pasta in a creamy, tangy sauce accented by the sweet, roasted bell peppers. The warm spices and fresh roasted flavors make this an unforgettable meal that’s both satisfying and health-conscious.

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NUTRITION

507kcal
Protein
46.7g
Fat
10.5g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 medium Bell Pepper

1/4 cup Low-Fat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Cajun Seasoning

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the bell pepper into strips, toss with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 15 minutes or until slightly charred and tender.

  • 2

    Meanwhile, season the chicken breast on both sides with Cajun seasoning, salt, and pepper.

  • 3

    In a non-stick skillet, cook the chicken over medium heat for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F. Remove from the skillet and slice into strips.

  • 4

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

  • 5

    In the same skillet, lower the heat and add the Greek yogurt, stirring to create a creamy base. If needed, add a splash of pasta water to loosen the sauce. Adjust seasoning with additional Cajun seasoning, salt, and pepper.

  • 6

    Combine the drained pasta with the creamy sauce and toss in the roasted bell peppers. Top the dish with the sliced Cajun chicken.

  • 7

    Serve warm and enjoy your balanced, flavor-packed meal.

Creamy Spicy Cajun Chicken with Whole Wheat Pasta and Roasted Bell Peppers

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

Creamy Spicy Cajun Chicken with Whole Wheat Pasta and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Spicy Cajun Chicken with Whole Wheat Pasta and Roasted Bell Peppers

Savor this bold dish where succulent Cajun-spiced chicken meets hearty whole wheat pasta in a creamy, tangy sauce accented by the sweet, roasted bell peppers. The warm spices and fresh roasted flavors make this an unforgettable meal that’s both satisfying and health-conscious.

NUTRITION

507kcal
Protein
46.7g
Fat
10.5g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 medium Bell Pepper

1/4 cup Low-Fat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Cajun Seasoning

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the bell pepper into strips, toss with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 15 minutes or until slightly charred and tender.

  • 2

    Meanwhile, season the chicken breast on both sides with Cajun seasoning, salt, and pepper.

  • 3

    In a non-stick skillet, cook the chicken over medium heat for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F. Remove from the skillet and slice into strips.

  • 4

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

  • 5

    In the same skillet, lower the heat and add the Greek yogurt, stirring to create a creamy base. If needed, add a splash of pasta water to loosen the sauce. Adjust seasoning with additional Cajun seasoning, salt, and pepper.

  • 6

    Combine the drained pasta with the creamy sauce and toss in the roasted bell peppers. Top the dish with the sliced Cajun chicken.

  • 7

    Serve warm and enjoy your balanced, flavor-packed meal.