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 cup Yellow onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Smoked paprika; 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 are tossed in a velvety roasted red pepper sauce made creamy with Greek yogurt and aromatic garlic.

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NUTRITION

Protein

45.4g

Fat

12.8g

Carbs

52.6g

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 cup Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tbsp Fresh parsley

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PREPARATION

1
Boil a pot of water and cook the chickpea pasta according to package instructions until al dente, then drain and set aside.
2
Season the chicken breast with half of the 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 remove from the pan.
4
In a blender, combine the roasted red peppers, Greek yogurt, garlic, and smoked paprika, blending until the mixture is completely smooth.
5
Add the diced yellow onion to the skillet and sauté until translucent and soft.
6
Pour the blended red pepper sauce into the skillet with the onions and simmer on low heat for 2 minutes.
7
Add the cooked pasta and chicken back into the skillet, tossing thoroughly to coat everything in the sauce.
8
Season with the remaining salt and pepper, and garnish with chopped fresh parsley before serving.