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; 0.5 cup whole wheat penne pasta; 0.5 cup jarred roasted red peppers; 0.25 cup non-fat Greek yogurt; 1 tsp olive oil; 1 clove garlic; 0.25 cup yellow onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 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 sautéed chicken and whole wheat pasta are tossed in a velvety roasted red pepper sauce made with protein-packed Greek yogurt.

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NUTRITION

Protein

50.2g

Fat

9.7g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup whole wheat penne pasta

0.5 cup jarred roasted red peppers

0.25 cup non-fat Greek yogurt

1 tsp olive oil

1 clove garlic

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp fresh basil

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PREPARATION

1
Bring a pot of salted water to a boil and cook the whole wheat penne according to package instructions until al dente.
2
While the pasta cooks, place the roasted red peppers and Greek yogurt in a blender and process until completely smooth.
3
Heat the olive oil in a large skillet over medium-high heat. Season the chicken breast with half of the salt and pepper, then sauté until golden and cooked through, about 5-7 minutes.
4
Remove the chicken from the skillet and set aside. In the same skillet, add the diced onion and minced garlic, sautéing until translucent and fragrant.
5
Lower the heat and pour the red pepper sauce into the skillet, stirring in the remaining salt, pepper, and red pepper flakes.
6
Add the cooked pasta and chicken back into the skillet, tossing gently to coat everything in the creamy sauce.
7
Garnish with fresh torn basil leaves before serving warm.