Name: Creamy Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 oz chickpea pasta; 0.5 cup roasted red peppers; 0.25 cup plain Greek yogurt; 0.5 tbsp extra virgin olive oil; 2 cloves garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 1 cup fresh baby spinach; 1 tbsp fresh basil

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 fresh spinach for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

55.9g

Fat

18.3g

Carbs

48.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup plain Greek yogurt

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 cup fresh baby spinach

1 tbsp fresh basil

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PREPARATION

1
Boil water and cook chickpea pasta according to package directions; reserve 2 tablespoons of pasta water before draining.
2
While pasta cooks, blend the roasted red peppers and Greek yogurt in a high-speed blender until completely smooth.
3
Heat olive oil in a skillet over medium heat, add cubed chicken breast, and season with sea salt, black pepper, and smoked paprika.
4
Sauté chicken until golden and cooked through, then add minced garlic and cook for 1 minute until fragrant.
5
Pour the red pepper sauce into the skillet with the chicken, stirring in the reserved pasta water to reach a creamy consistency.
6
Fold in the cooked pasta and baby spinach, stirring gently until the spinach is wilted and the pasta is evenly coated.
7
Garnish with fresh chopped basil and serve immediately.