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; 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

Tender chicken and chickpea pasta are tossed in a velvety roasted red pepper sauce made with Greek yogurt for a satisfying, nutrient-dense finish.

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NUTRITION

Protein

47.2g

Fat

10.1g

Carbs

42.5g

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

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
Cook the chickpea pasta in a large pot of boiling salted water 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 brown and cooked through.
3
In a high-speed blender, combine the drained roasted red peppers, Greek yogurt, garlic, sea salt, black pepper, and smoked paprika until the mixture is completely smooth.
4
Drain the pasta, reserving approximately 2 tablespoons of the starchy pasta water.
5
Pour the red pepper sauce into the skillet with the chicken and add the reserved pasta water, stirring over low heat until the sauce is warmed through.
6
Add the cooked pasta to the skillet and toss gently until every noodle is coated in the creamy sauce.
7
Serve immediately, garnished with freshly chopped basil for a pop of color and flavor.