Name: Creamy Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz chicken breast; 1.5 oz chickpea pasta; 0.5 cup roasted red peppers; 0.25 cup non-fat Greek yogurt; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 cup yellow onion; 1 cup baby spinach; 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 and chickpea pasta tossed in a velvety roasted red pepper sauce, creating a vibrant and protein-packed meal that feels truly indulgent.

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NUTRITION

Protein

50.2g

Fat

11.9g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz chicken breast

1.5 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup yellow onion

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

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PREPARATION

1
Boil chickpea pasta in salted water according to package directions, reserving 1/4 cup of the pasta water before draining.
2
Season the chicken breast with sea salt, black pepper, and smoked paprika.
3
Heat olive oil in a skillet over medium-high heat and cook chicken until golden and cooked through, then remove and set aside.
4
In the same skillet, sauté diced onion and minced garlic until fragrant and translucent.
5
In a blender, combine roasted red peppers and Greek yogurt until completely smooth.
6
Pour the pepper sauce into the skillet, stirring in the baby spinach until it is just wilted.
7
Add the cooked pasta and chicken back to the skillet, tossing everything together with the reserved pasta water until the sauce is creamy and coats the noodles.