Name: Creamy Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Dry chickpea pasta; 4 oz Chicken breast; 1 tsp Olive oil; 0.5 cup Roasted red peppers; 0.25 cup Plain non-fat Greek yogurt; 1 cup Baby spinach; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 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

Sautéed chicken breast and chickpea pasta tossed in a velvety roasted red pepper sauce, finished with fresh baby spinach for a vibrant and nourishing meal.

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NUTRITION

Protein

56g

Fat

11.6g

Carbs

44g

SERVINGS

1 serving

INGREDIENTS

2 oz Dry chickpea pasta

4 oz Chicken breast

1 tsp Olive oil

0.5 cup Roasted red peppers

0.25 cup Plain non-fat Greek yogurt

1 cup Baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

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PREPARATION

1
Boil a pot of water and cook the chickpea pasta according to package directions, then drain and set aside.
2
Heat the olive oil in a large skillet over medium-high heat.
3
Season the chicken breast with sea salt, black pepper, and smoked paprika, then sauté in the skillet until golden and cooked through.
4
Place the roasted red peppers, garlic, and Greek yogurt in a blender and process until the sauce is completely smooth.
5
Lower the skillet heat and pour in the red pepper sauce, stirring to combine with the chicken and warm through.
6
Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is coated in the creamy sauce.