Name: Creamy Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 oz whole wheat penne; 0.5 cup roasted red peppers; 2 tbsp nonfat plain Greek yogurt; 1 tsp extra virgin olive oil; 1 clove garlic; 1 cup fresh baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp smoked paprika

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 and whole wheat penne tossed in a velvety roasted red pepper sauce made with Greek yogurt and fresh baby spinach.

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NUTRITION

Protein

51.4g

Fat

10.8g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

0.5 cup roasted red peppers

2 tbsp nonfat plain Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

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PREPARATION

1
Bring a pot of water to a boil and cook the whole wheat penne according to package directions until al dente.
2
Season the chicken breast with sea salt, black pepper, and smoked paprika on both sides.
3
Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through.
4
Remove the chicken from the skillet to rest for a few minutes before slicing into thin strips.
5
In a blender, combine the roasted red peppers, garlic, and Greek yogurt, blending until the mixture is completely smooth.
6
Pour the red pepper sauce into the skillet, add the cooked pasta and baby spinach, and toss over low heat until the spinach is wilted.
7
Add the sliced chicken back into the skillet to combine and serve immediately while the sauce is warm, serve immediately.