YOUR SOLIN GENERATED RECIPE
Creamy Spicy Cajun Chicken with Whole Wheat Pasta and Fresh Bell Peppers
Savor a vibrant plate featuring tender Cajun-spiced chicken paired with al dente whole wheat pasta, crisp bell peppers, and a light, creamy touch of low-fat Greek yogurt. This dish delivers a delightful balance of spice, creaminess, and hearty satisfaction, perfect for a fulfilling meal.
INGREDIENTS
100 grams Chicken Breast
50 grams Whole Wheat Pasta (dry)
1 medium Red Bell Pepper
1 teaspoon Extra Virgin Olive Oil
50 grams Low-Fat Greek Yogurt
1 teaspoon Cajun Seasoning
Salt & Pepper to taste
PREPARATION
Begin by bringing a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
Season the chicken breast with Cajun seasoning, salt, and pepper on both sides.
Heat the olive oil in a non-stick skillet over medium heat. Add the seasoned chicken breast and cook for about 5-6 minutes per side, or until it reaches an internal temperature of 165°F.
While the chicken is cooking, slice the red bell pepper into thin strips.
Once the chicken is cooked, remove it from the skillet and let it rest for a couple of minutes before slicing into strips or bite-sized pieces.
Return the skillet to low heat and add the cooked whole wheat pasta along with the sliced bell peppers. Stir in the low-fat Greek yogurt to create a light, creamy sauce that evenly coats the pasta and vegetables.
Gently toss in the sliced chicken and let everything warm together over low heat for an additional minute to meld the flavors.
Taste and adjust seasonings with additional salt, pepper, or Cajun spice if desired before serving.