YOUR SOLIN GENERATED RECIPE
Creamy Chicken Farfalle with Sautéed Peppers and Onions
Enjoy a light yet satisfying dish featuring tender chicken breast tossed with farfalle pasta in a creamy Greek yogurt sauce, complemented by sweet sautéed bell peppers and onions. This dish offers a harmonious balance of protein, carbs, and healthy fats, perfect for a fulfilling meal any time of the day.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Farfalle Pasta
1/2 cup sliced Red Bell Pepper
1/4 cup diced Onion
2 tablespoons Nonfat Greek Yogurt
1 teaspoon Olive Oil
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Begin by bringing a pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium heat, then add the chicken breast. Cook for about 5-6 minutes per side until fully cooked and lightly browned. Remove from the skillet and slice into strips.
In the same skillet, add the diced onion, sliced red bell pepper, and minced garlic. Sauté over medium heat until the vegetables are softened and fragrant, about 3-4 minutes.
Return the sliced chicken to the skillet and stir in the cooked pasta. Lower the heat, then add the nonfat Greek yogurt, stirring to combine and create a light creamy sauce. Adjust salt and pepper to taste.
Let the dish warm through for an additional 1-2 minutes, then serve immediately.