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; 2 oz Chickpea pasta; 0.5 cup Roasted red peppers; 0.25 cup Plain Greek yogurt; 1 tsp Olive oil; 2 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh basil; 1 tbsp Nutritional yeast

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 tossed in a velvety roasted red pepper sauce made with tangy Greek yogurt and aromatic garlic.

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NUTRITION

Protein

51g

Fat

9.9g

Carbs

47.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

0.5 cup Roasted red peppers

0.25 cup Plain Greek yogurt

1 tsp Olive oil

2 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

1 tbsp Nutritional yeast

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente.
2
While pasta cooks, season the chicken breast with sea salt and black pepper.
3
Heat olive oil in a skillet over medium heat and sauté the chicken until golden brown and cooked through, then set aside.
4
In a high-speed blender, combine the drained roasted red peppers, garlic, Greek yogurt, and nutritional yeast, blending until the mixture is silky and smooth.
5
Drain the pasta, reserving a small amount of the cooking water.
6
Return the pasta and chicken to the skillet, pour over the red pepper sauce, and toss over low heat until well-coated and heated through.
7
Serve immediately topped with freshly chopped basil.