YOUR SOLIN GENERATED RECIPE
Creamy Blackened Chicken with Whole Wheat Pasta and Sautéed Bell Peppers
A vibrant and flavorful dish featuring juicy chicken breast seasoned with a smoky blackened spice blend, paired with tender whole wheat pasta and colorful sautéed bell peppers. Finished with a light, creamy Greek yogurt sauce for a satisfying and balanced meal.
INGREDIENTS
4 oz Chicken Breast
0.5 cup whole wheat pasta (dry)
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
2 tbsp Greek Yogurt
1 tsp Olive Oil
1.5 tsp Blackened Seasoning
Salt and Pepper to taste
PREPARATION
Begin by bringing a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
While the pasta cooks, slice the red and yellow bell peppers into thin strips.
Pat the chicken breast dry and rub evenly with the blackened seasoning, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breast and cook for about 6-7 minutes on each side or until fully cooked and the exterior is nicely charred.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
In the same skillet, add the sliced bell peppers and sauté over medium heat until they are tender and slightly caramelized, about 4-5 minutes.
Toss the cooked pasta with the creamy Greek yogurt and a little salt and pepper to create a light sauce.
Plate a serving of pasta, top with sautéed bell peppers, and arrange the sliced blackened chicken on top. Serve immediately.