Name: Creamy Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz chickpea pasta; 0.5 cup roasted red peppers; 0.25 cup plain non-fat Greek yogurt; 0.5 tbsp extra virgin olive oil; 1 clove garlic; 0.25 cup yellow onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil; 1 tbsp nutritional yeast

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Pasta

Pan-seared chicken breast tossed with chickpea pasta in a velvety roasted red pepper sauce, finished with fresh basil and a hint of garlic.

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NUTRITION

Protein

54.1g

Fat

14.2g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup plain non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 tbsp nutritional yeast

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PREPARATION

1
Bring a pot of water to a boil and cook the chickpea pasta according to package directions until al dente.
2
Season the chicken breast with half of the sea salt and black pepper.
3
Heat the olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.
4
In the same skillet, sauté the diced yellow onion and minced garlic until softened and fragrant.
5
Place the roasted red peppers, Greek yogurt, nutritional yeast, and sautéed aromatics into a blender and process until smooth.
6
Slice the chicken and toss it with the cooked pasta and the creamy pepper sauce in the skillet over low heat until warmed through.
7
Garnish with fresh basil and the remaining sea salt and black pepper before serving.