YOUR SOLIN GENERATED RECIPE
Creamy Cajun Chicken Pasta with Bell Peppers
Enjoy a vibrant and satisfying bowl of creamy Cajun chicken pasta, where tender, seasoned chicken meets hearty whole wheat pasta and crisp bell peppers. This dish is accented with a light, tangy yogurt-based cream sauce and a hint of Cajun spice, creating a balanced mix of savory and fresh flavors perfect for a wholesome lunch or dinner.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta (cooked)
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1/4 cup Non-Fat Greek Yogurt
1 tsp Olive Oil
1 tsp Cajun Seasoning
2 cloves Garlic (minced)
Pinch Salt
Pinch Black Pepper
PREPARATION
Begin by boiling water in a medium pot and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, pat dry the chicken breast and season both sides generously with Cajun seasoning, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes on each side or until fully cooked and lightly charred. Remove the chicken from the skillet and let it rest.
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add the chopped red and yellow bell peppers and sauté for about 3-4 minutes until they begin to soften while still retaining a bit of crunch.
Slice the chicken into strips and return it to the skillet. Stir in the cooked pasta.
Lower the heat and gently mix in the non-fat Greek yogurt to create a light, creamy sauce. Toss everything together until well coated and heated through.
Taste and adjust seasoning with extra salt, pepper, or Cajun seasoning as needed. Serve warm and enjoy your flavorful, protein-packed meal.