YOUR SOLIN GENERATED RECIPE
Spicy Cajun Chicken with Creamy Pasta and Sautéed Bell Peppers
Savor the vibrant fusion of spicy Cajun chicken juxtaposed with a creamy, tangy pasta and colorful, sautéed bell peppers. This dish layers bold spices with a gentle creaminess, creating a balanced, mouthwatering meal that's perfect for lunch or dinner.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Whole Wheat Pasta (cooked)
1 cup Sliced Red Bell Pepper
1/4 cup Low-Fat Greek Yogurt
1 tsp Olive Oil
1 tsp Cajun Seasoning
Salt & Pepper to taste
PREPARATION
Begin by patting the chicken breast dry. Rub with Cajun seasoning, salt, and pepper on both sides.
Heat the olive oil in a skillet over medium-high heat. Sauté the seasoned chicken until it is cooked through and has a golden, slightly crispy exterior, about 5-6 minutes per side depending on thickness.
While the chicken cooks, bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a separate pan, use a light spray or a drop of olive oil to sauté the sliced bell pepper over medium heat until they soften slightly and begin to caramelize, about 3-4 minutes.
Once the chicken is done, remove it from the skillet and slice it into strips.
Combine the cooked pasta and sautéed bell peppers in a bowl. Gently stir in the low-fat Greek yogurt to coat the pasta for a creamy texture. Adjust seasoning with salt and pepper as needed.
Plate the creamy pasta and bell peppers, and top with the sliced Cajun chicken. Serve warm.