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; 1.5 oz chickpea pasta; 0.5 cup roasted red peppers; 0.25 cup non-fat Greek yogurt; 0.5 tbsp extra virgin 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, finished with fresh basil for a vibrant, savory bite.

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NUTRITION

Protein

43.8g

Fat

11.6g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup non-fat Greek yogurt

0.5 tbsp extra virgin 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, then drain and set aside.
2
While pasta cooks, dice the chicken breast into bite-sized pieces and season with half of the salt and pepper.
3
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, about 5-7 minutes.
4
In a high-speed blender, combine the roasted red peppers, Greek yogurt, garlic, smoked paprika, and the remaining salt and pepper until completely smooth.
5
Lower the skillet heat to medium-low, pour the red pepper sauce over the chicken, and stir to combine until warmed through.
6
Add the cooked pasta to the skillet, tossing gently to coat every noodle in the creamy sauce.
7
Garnish with freshly chiffonaded basil and serve immediately.