Creamy Roasted Red Pepper Pasta

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

Creamy Roasted Red Pepper Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Pasta

Sautéed chicken and chickpea pasta tossed in a velvety roasted red pepper sauce, finished with fresh spinach for a vibrant and nutrient-dense meal.

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NUTRITION

409kcal
Protein
46.1g
Fat
9.2g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 cup baby spinach

1 clove garlic

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, then drain and set aside.

  • 2

    While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

  • 3

    In a high-speed blender, combine the drained roasted red peppers, non-fat Greek yogurt, garlic, nutritional yeast, sea salt, and black pepper until the sauce is completely smooth.

  • 4

    Pour the red pepper sauce into the skillet with the cooked chicken and simmer for 2 minutes over low heat to allow the flavors to meld.

  • 5

    Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is evenly coated in the creamy sauce.

Creamy Roasted Red Pepper Pasta

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

Creamy Roasted Red Pepper Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Pasta

Sautéed chicken and chickpea pasta tossed in a velvety roasted red pepper sauce, finished with fresh spinach for a vibrant and nutrient-dense meal.

NUTRITION

409kcal
Protein
46.1g
Fat
9.2g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 cup baby spinach

1 clove garlic

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, then drain and set aside.

  • 2

    While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

  • 3

    In a high-speed blender, combine the drained roasted red peppers, non-fat Greek yogurt, garlic, nutritional yeast, sea salt, and black pepper until the sauce is completely smooth.

  • 4

    Pour the red pepper sauce into the skillet with the cooked chicken and simmer for 2 minutes over low heat to allow the flavors to meld.

  • 5

    Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is evenly coated in the creamy sauce.