YOUR SOLIN GENERATED RECIPE
Spicy Creamy Chicken Pasta with Roasted Bell Peppers
Savor this vibrant and zesty dish featuring tender pieces of chicken breast tossed with whole wheat pasta, enveloped in a light, spicy creamy sauce and accented with sweet roasted bell peppers. A delightful balance of flavors and textures, perfect for a satisfying meal.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta
1 cup Roasted Bell Peppers
2 tbsp Light Cream
1 tsp Olive Oil
1 clove Garlic
0.5 tsp Red Pepper Flakes
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Arrange sliced bell peppers on a baking sheet, drizzle with a little olive oil, and roast for 15 minutes until tender and slightly charred.
While the peppers roast, bring a pot of salted water to boil and cook whole wheat pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breast with salt, pepper, and a pinch of red pepper flakes. In a skillet, heat the olive oil over medium-high heat and sear the chicken for about 5-6 minutes on each side or until fully cooked. Remove from the skillet and slice into strips.
In the same skillet, lower the heat and add minced garlic. Sauté for 30 seconds until fragrant. Stir in the light cream and a pinch more red pepper flakes to create a spicy, creamy sauce.
Add the roasted bell peppers and sliced chicken to the skillet, tossing to coat in the sauce. Finally, combine the cooked pasta with the sauce and gently mix until everything is well incorporated.
Taste and adjust seasoning with salt and pepper if needed. Serve warm and enjoy your Spicy Creamy Chicken Pasta with Roasted Bell Peppers.