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 non-fat Greek yogurt; 1 tsp olive oil; 2 cloves garlic; 0.25 cup yellow onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbsp fresh parsley

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 made with Greek yogurt for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

55.9g

Fat

12.5g

Carbs

50.7g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

0.5 cup roasted red peppers

0.25 cup non-fat Greek yogurt

1 tsp olive oil

2 cloves garlic

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente.
2
While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.
3
In a high-speed blender, combine the roasted red peppers, Greek yogurt, garlic, onion, salt, pepper, and oregano until the sauce is completely smooth.
4
Pour the red pepper sauce into the skillet with the chicken and simmer gently for 2-3 minutes to allow the flavors to meld.
5
Drain the pasta and toss it directly into the skillet, stirring until every noodle is coated in the creamy sauce.
6
Divide into bowls and garnish with freshly chopped parsley before serving hot.