Creamy Roasted Red Pepper Pasta with Chicken

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

Creamy Roasted Red Pepper Pasta with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Pasta with Chicken

Savor tender pieces of chicken paired with perfectly al dente whole wheat pasta enveloped in a luscious, smoky roasted red pepper sauce accented with spinach and a touch of cream cheese, creating a comforting yet light dish that’s bursting with flavor.

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NUTRITION

483kcal
Protein
40.5g
Fat
11.5g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 cup Roasted Red Peppers

1 cup Spinach

2 tbsp Low Fat Cream Cheese

1 tsp Olive Oil

2 cloves Garlic

0.5 medium Onion

1 tbsp Fresh Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Bring a pot of water to a boil, season with a pinch of salt and cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While pasta cooks, heat olive oil in a skillet over medium heat. Sauté minced garlic and finely chopped onion until softened and fragrant.

  • 3

    Add diced chicken breast to the skillet and cook until browned and fully cooked through, about 5-7 minutes.

  • 4

    Stir in the roasted red peppers and allow them to heat through for a couple of minutes.

  • 5

    Mix in the low fat cream cheese until a smooth, creamy sauce forms. If needed, add a splash of water or pasta cooking water to adjust the sauce consistency.

  • 6

    Fold in the fresh spinach and cook until just wilted, then add the cooked pasta to the skillet. Toss well to combine all ingredients.

  • 7

    Season with salt, pepper, and freshly chopped basil. Serve warm and enjoy!

Creamy Roasted Red Pepper Pasta with Chicken

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

Creamy Roasted Red Pepper Pasta with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Pasta with Chicken

Savor tender pieces of chicken paired with perfectly al dente whole wheat pasta enveloped in a luscious, smoky roasted red pepper sauce accented with spinach and a touch of cream cheese, creating a comforting yet light dish that’s bursting with flavor.

NUTRITION

483kcal
Protein
40.5g
Fat
11.5g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 cup Roasted Red Peppers

1 cup Spinach

2 tbsp Low Fat Cream Cheese

1 tsp Olive Oil

2 cloves Garlic

0.5 medium Onion

1 tbsp Fresh Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Bring a pot of water to a boil, season with a pinch of salt and cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    While pasta cooks, heat olive oil in a skillet over medium heat. Sauté minced garlic and finely chopped onion until softened and fragrant.

  • 3

    Add diced chicken breast to the skillet and cook until browned and fully cooked through, about 5-7 minutes.

  • 4

    Stir in the roasted red peppers and allow them to heat through for a couple of minutes.

  • 5

    Mix in the low fat cream cheese until a smooth, creamy sauce forms. If needed, add a splash of water or pasta cooking water to adjust the sauce consistency.

  • 6

    Fold in the fresh spinach and cook until just wilted, then add the cooked pasta to the skillet. Toss well to combine all ingredients.

  • 7

    Season with salt, pepper, and freshly chopped basil. Serve warm and enjoy!