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; 1 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 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

Pan-seared chicken and chickpea pasta are folded into a velvety roasted red pepper sauce for a smoky and nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.2g

Fat

10.1g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup plain 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 tbsp fresh basil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain and set aside.
2
Season the chicken breast with half of the sea salt and black pepper.
3
Heat the olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes per side.
4
While the chicken cooks, place the roasted red peppers, garlic, Greek yogurt, smoked paprika, and the remaining salt and pepper into a blender and process until completely smooth.
5
Remove the chicken from the skillet and slice it into thin, bite-sized strips.
6
Return the cooked pasta and sliced chicken to the skillet over low heat.
7
Pour the roasted red pepper sauce over the pasta and chicken, tossing gently to ensure everything is evenly coated and warmed through.
8
Serve the pasta immediately, garnished with the freshly chopped basil for a pop of color and flavor.