Creamy Roasted Red Pepper Pasta

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

Creamy Roasted Red Pepper Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Pasta

Savor the deliciously creamy roasted red pepper pasta featuring tender grilled chicken breast tossed with whole wheat fusilli. Enhanced with a vibrant blend of roasted red peppers and a touch of tangy Greek yogurt, this dish is balanced, satisfying, and perfect for any meal of the day.

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NUTRITION

490kcal
Protein
49.2g
Fat
9.7g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1/2 cup Roasted Red Peppers

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic (minced)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    While the pasta cooks, season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 6-7 minutes per side until fully cooked. Remove from the skillet and slice into strips.

  • 3

    In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the roasted red peppers and stir to combine, cooking for an additional 2 minutes.

  • 4

    Lower the heat and stir in the Greek yogurt until the sauce is creamy. If needed, add a couple of tablespoons of pasta water to reach the desired consistency.

  • 5

    Toss the cooked pasta into the skillet with the pepper sauce. Add the sliced chicken breast and gently mix until everything is well coated with the creamy sauce.

  • 6

    Taste and adjust seasonings with salt and pepper as needed. Serve warm.

Creamy Roasted Red Pepper Pasta

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

Creamy Roasted Red Pepper Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Pasta

Savor the deliciously creamy roasted red pepper pasta featuring tender grilled chicken breast tossed with whole wheat fusilli. Enhanced with a vibrant blend of roasted red peppers and a touch of tangy Greek yogurt, this dish is balanced, satisfying, and perfect for any meal of the day.

NUTRITION

490kcal
Protein
49.2g
Fat
9.7g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1/2 cup Roasted Red Peppers

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic (minced)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 6-7 minutes per side until fully cooked. Remove from the skillet and slice into strips.

  • 3

    In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the roasted red peppers and stir to combine, cooking for an additional 2 minutes.

  • 4

    Lower the heat and stir in the Greek yogurt until the sauce is creamy. If needed, add a couple of tablespoons of pasta water to reach the desired consistency.

  • 5

    Toss the cooked pasta into the skillet with the pepper sauce. Add the sliced chicken breast and gently mix until everything is well coated with the creamy sauce.

  • 6

    Taste and adjust seasonings with salt and pepper as needed. Serve warm.