YOUR SOLIN GENERATED RECIPE
Spicy Chicken with Creamy Whole Wheat Pasta and Bell Peppers
Enjoy vibrant flavors with tender, spicy chicken paired with whole wheat pasta in a light, creamy yogurt sauce and crunchy bell peppers. This dish balances the heat of chili with the freshness of peppers and a hint of garlic, delivering a satisfying meal for any time of day.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1 medium Red Bell Pepper
1/3 cup Low-Fat Greek Yogurt
1 tsp Olive Oil
2 cloves Garlic
1/2 tsp Chili Flakes
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Season the chicken breast with a pinch of salt, black pepper, and half of the chili flakes.
Heat olive oil in a skillet over medium heat, add minced garlic and remaining chili flakes, and sauté until fragrant.
Add the seasoned chicken breast to the skillet and cook for about 5-6 minutes per side, or until fully cooked.
While the chicken cooks, prepare the whole wheat pasta according to package instructions. Once done, drain and set aside.
Slice the red bell pepper into thin strips and add them to the skillet during the last 2 minutes of the chicken cooking time, allowing them to soften slightly.
Reduce the heat to low and stir in the Greek yogurt to create a creamy sauce, mixing carefully with the chicken and peppers.
Combine the cooked pasta with the skillet mixture, ensuring the sauce evenly coats the pasta and chicken.
Serve warm and enjoy your balanced, spicy and creamy meal.