YOUR SOLIN GENERATED RECIPE
Creamy Roasted Red Pepper Pasta
Sautéed chicken and whole wheat penne are folded into a velvety roasted red pepper sauce made with tangy Greek yogurt and smoked paprika.
INGREDIENTS
5 oz chicken breast
1.5 oz whole wheat penne
0.5 cup roasted red peppers
0.25 cup non-fat Greek yogurt
1 tsp olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
1 cup fresh baby spinach
PREPARATION
Cook the whole wheat penne in a pot of boiling salted water according to package directions until al dente.
While pasta cooks, place the roasted red peppers, Greek yogurt, garlic, sea salt, black pepper, and smoked paprika in a blender and process until smooth.
Heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast, cooking until golden brown and cooked through.
Lower the heat to medium and add the fresh baby spinach to the skillet, stirring until the leaves are just wilted.
Pour the blended red pepper sauce into the skillet with the chicken and spinach, stirring to warm through without boiling.
Drain the pasta and add it directly to the skillet, tossing everything together until the noodles are thoroughly coated in the creamy sauce.