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 for a meal that is vibrantly smoky and satisfying.

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NUTRITION

543kcal
Protein
53.4g
Fat
17.3g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz chicken breast

2 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup plain Greek yogurt

0.5 tbsp olive oil

1 cup fresh spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp smoked paprika

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the roasted red peppers, Greek yogurt, garlic, smoked paprika, salt, and pepper until smooth.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sauté the diced chicken breast until golden brown and cooked through.

  • 4

    Add the fresh spinach to the skillet and toss until wilted, then reduce the heat to low.

  • 5

    Pour the blended red pepper sauce into the skillet and add the cooked pasta, tossing everything together until the sauce is warmed through and creamy.

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 for a meal that is vibrantly smoky and satisfying.

NUTRITION

543kcal
Protein
53.4g
Fat
17.3g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz chicken breast

2 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup plain Greek yogurt

0.5 tbsp olive oil

1 cup fresh spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp smoked paprika

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine the roasted red peppers, Greek yogurt, garlic, smoked paprika, salt, and pepper until smooth.

  • 3

    Heat the olive oil in a large skillet over medium-high heat and sauté the diced chicken breast until golden brown and cooked through.

  • 4

    Add the fresh spinach to the skillet and toss until wilted, then reduce the heat to low.

  • 5

    Pour the blended red pepper sauce into the skillet and add the cooked pasta, tossing everything together until the sauce is warmed through and creamy.