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 jarred roasted red peppers; 0.25 cup non-fat 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

Sautéed chicken and chickpea pasta tossed in a velvety roasted red pepper sauce made creamy with protein-rich Greek yogurt.

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NUTRITION

Protein

55.2g

Fat

12.2g

Carbs

46.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup jarred roasted red peppers

0.25 cup non-fat 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

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.
2
While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat olive oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.
4
In a high-speed blender, combine the roasted red peppers, garlic, Greek yogurt, and smoked paprika, blending until completely smooth.
5
Reduce skillet heat to low, add the blended sauce and the reserved pasta water to the chicken, stirring to combine.
6
Fold in the cooked pasta and toss until every noodle is coated in the warm sauce.
7
Garnish with freshly chopped basil and serve immediately.