YOUR SOLIN GENERATED RECIPE
Creamy High-Protein Red Pepper Pasta
A vibrant, flavorful red pepper pasta that perfectly balances creamy texture with a protein punch. Tender chicken breast, hearty chickpea pasta, and a silky red pepper sauce enriched with nonfat Greek yogurt create a satisfying meal that delights your taste buds and fuels your day.
INGREDIENTS
3 oz Chicken Breast, cooked
1 cup Chickpea Pasta, cooked
1 medium Red Bell Pepper, diced
1/3 cup Nonfat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
Salt and Black Pepper to taste
PREPARATION
Preheat a skillet over medium heat and add the extra virgin olive oil.
Season the chicken breast with salt and pepper, then cook it in the skillet until golden and cooked through. Once done, slice into bite-sized pieces.
While the chicken cooks, dice the red bell pepper and mince the garlic.
In the same skillet, add the minced garlic and diced red bell pepper. Sauté for 3-4 minutes until the pepper softens slightly, releasing its aroma.
Transfer the sautéed red bell pepper and garlic to a blender. Add the nonfat Greek yogurt and blend until smooth to create a creamy red pepper sauce.
Combine the cooked chickpea pasta, sliced chicken breast, and red pepper sauce in a large mixing bowl. Toss gently to coat evenly.
Adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy your protein-packed, creamy red pepper pasta.