Creamy Roasted Red Pepper Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Red Pepper Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Pasta

Sautéed chicken and chickpea pasta tossed in a velvety roasted red pepper sauce blended with tangy Greek yogurt for a satisfying finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

397kcal
Protein
51.1g
Fat
10.4g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

1.25 oz chickpea pasta

3.5 oz chicken breast

0.5 cup roasted red peppers

0.2 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 cup fresh baby spinach

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

    While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and smoked paprika.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

  • 4

    In a high-speed blender, combine the roasted red peppers, garlic, and Greek yogurt until completely smooth.

  • 5

    Lower the skillet heat to medium-low and pour the roasted red pepper sauce over the chicken.

  • 6

    Add the fresh baby spinach to the skillet and stir until the leaves are just wilted.

  • 7

    Drain the pasta, reserving a splash of pasta water, and toss the noodles into the skillet with the sauce and chicken.

  • 8

    Stir everything together until well-coated, adding a tablespoon of pasta water if needed to reach your desired consistency, and serve immediately.

Creamy Roasted Red Pepper Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Red Pepper Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Pasta

Sautéed chicken and chickpea pasta tossed in a velvety roasted red pepper sauce blended with tangy Greek yogurt for a satisfying finish.

NUTRITION

397kcal
Protein
51.1g
Fat
10.4g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

1.25 oz chickpea pasta

3.5 oz chicken breast

0.5 cup roasted red peppers

0.2 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 cup fresh baby spinach

PREPARATION

  • 1

    Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

    While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and smoked paprika.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

  • 4

    In a high-speed blender, combine the roasted red peppers, garlic, and Greek yogurt until completely smooth.

  • 5

    Lower the skillet heat to medium-low and pour the roasted red pepper sauce over the chicken.

  • 6

    Add the fresh baby spinach to the skillet and stir until the leaves are just wilted.

  • 7

    Drain the pasta, reserving a splash of pasta water, and toss the noodles into the skillet with the sauce and chicken.

  • 8

    Stir everything together until well-coated, adding a tablespoon of pasta water if needed to reach your desired consistency, and serve immediately.