Name: Creamy Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz chickpea pasta; 4 oz chicken breast; 0.5 cup roasted red peppers; 0.25 cup plain Greek yogurt; 1 tsp 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

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 are tossed in a velvety roasted red pepper sauce blended with Greek yogurt and aromatic garlic.

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NUTRITION

Protein

53g

Fat

9.9g

Carbs

47.7g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea pasta

4 oz chicken breast

0.5 cup roasted red peppers

0.25 cup plain Greek yogurt

1 tsp 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

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
2
While pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.
3
In a high-speed blender, combine the roasted red peppers, Greek yogurt, garlic, sea salt, black pepper, and smoked paprika until completely smooth.
4
Pour the red pepper sauce into the skillet with the chicken and simmer on low for 2 minutes to allow the flavors to meld.
5
Stir in the fresh baby spinach until just wilted, then toss in the cooked pasta until every noodle is coated in the creamy sauce.