Name: Creamy Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 2 oz chickpea pasta; 0.5 cup roasted red peppers; 2 tbsp nonfat Greek yogurt; 1 tsp olive oil; 1 clove garlic; 0.25 cup yellow onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 tbsp fresh parsley

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

Sautéed chicken and chickpea pasta tossed in a velvety roasted red pepper sauce, finished with a dollop of Greek yogurt for a rich and silky texture.

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NUTRITION

Protein

57.6g

Fat

10.7g

Carbs

47.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

2 oz chickpea pasta

0.5 cup roasted red peppers

2 tbsp nonfat Greek yogurt

1 tsp olive oil

1 clove garlic

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions.
2
While pasta cooks, place the roasted red peppers and Greek yogurt in a blender and process until completely smooth.
3
Heat the olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until fragrant.
4
Add the sliced chicken breast to the skillet, seasoning with sea salt, black pepper, and dried oregano.
5
Cook the chicken for 5-7 minutes until golden brown and cooked through.
6
Pour the red pepper sauce into the skillet with the chicken and stir to combine.
7
Drain the pasta, reserving a splash of pasta water, and add the pasta to the skillet.
8
Toss everything together, adding pasta water if needed to reach a glossy consistency, and garnish with fresh parsley.