YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Protein Pasta
Savor a luscious, truffle-kissed pasta that marries hearty whole wheat noodles with earthy mushrooms and tender chicken breast. This dish features a velvety low-fat Greek yogurt cream sauce accentuated with garlic and fresh spinach, all finished with a drizzle of aromatic white truffle oil for a gourmet twist. Ideal for a satisfying breakfast, lunch, or dinner that packs a protein punch while staying within a balanced calorie range.
INGREDIENTS
2 oz Whole Wheat Pasta (dry)
1 cup Sliced White Mushrooms
1/2 cup Low-Fat Greek Yogurt (2%)
3 oz Cooked Diced Chicken Breast
1 cup Baby Spinach
1 clove Garlic (minced)
1 tsp White Truffle Oil
Salt and Black Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
In a large skillet over medium heat, lightly sauté the minced garlic in a small amount of water or non-stick spray for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for about 4-5 minutes until they release moisture and begin to brown.
Stir in the diced cooked chicken breast and baby spinach, cooking until the spinach wilts slightly, about 2 minutes.
Reduce the heat and mix in the low-fat Greek yogurt, stirring continuously to create a creamy sauce. Allow the sauce to warm through, being careful not to simmer to avoid curdling.
Toss the cooked pasta into the skillet, ensuring it is evenly coated with the creamy mushroom and chicken mixture.
Finish by drizzling the white truffle oil over the pasta, and season with salt and black pepper to taste.
Serve immediately and enjoy your protein-rich, gourmet pasta dish.