Name: Creamy Roasted Vegetable Pasta Bake
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; 1 cup zucchini; 0.5 cup red bell pepper; 1 tsp olive oil; 0.25 cup plain Greek yogurt; 0.25 cup tomato puree; 1 tbsp parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable Pasta Bake

Tender chicken and roasted vegetables tossed with chickpea pasta in a velvety yogurt-tomato sauce and baked until golden and bubbly.

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NUTRITION

Protein

47.5g

Fat

14.6g

Carbs

45.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup zucchini

0.5 cup red bell pepper

1 tsp olive oil

0.25 cup plain Greek yogurt

0.25 cup tomato puree

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F.
2
Slice zucchini and bell pepper, then toss with olive oil, sea salt, and black pepper on a baking sheet.
3
Roast the vegetables for 15 minutes until tender and slightly charred.
4
Cook chickpea pasta in boiling water for 2 minutes less than the package instructions, then drain.
5
Dice chicken breast and sauté in a non-stick skillet until cooked through and opaque.
6
Stir together Greek yogurt, tomato puree, garlic powder, and dried oregano in a large mixing bowl.
7
Fold the pasta, chicken, and roasted vegetables into the sauce until well coated.
8
Transfer to a small oven-safe dish, top with parmesan cheese, and bake for 10 minutes.