YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Protein Pasta
Savor this luxurious yet wholesome pasta dish that combines tender slices of chicken breast, earthy mushrooms, and bright edamame with a creamy, tangy Greek yogurt sauce highlighted by a drizzle of aromatic truffle oil. Each bite delivers a perfect balance of savory flavors and a protein-packed punch, ideal for a satisfying meal any time of day.
INGREDIENTS
2 oz Whole Wheat Pasta
3 oz Chicken Breast
1 cup Mushrooms
1/2 cup Shelled Edamame
1/4 cup Low-Fat Greek Yogurt
1 tsp Truffle Oil
2 cloves Garlic
Salt and Black Pepper to taste
PREPARATION
Bring a pot of lightly salted water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. In a nonstick skillet over medium heat, cook the chicken for about 6-7 minutes per side until fully cooked. Remove from the skillet and slice into strips.
In the same skillet, add a drizzle of truffle oil and sauté minced garlic for about 30 seconds until fragrant. Add the sliced mushrooms and cook for 4-5 minutes until they soften and begin to brown.
Add the shelled edamame to the skillet and stir for another 2 minutes until heated through.
Lower the heat and stir in the low-fat Greek yogurt, mixing well to create a creamy sauce. If needed, add a splash of pasta water to thin the sauce slightly.
Combine the cooked pasta and chicken with the mushroom mixture. Toss gently to coat all ingredients with the creamy sauce, and adjust seasoning with salt and pepper as desired.
Serve immediately and enjoy your protein-packed, flavorful pasta infused with the rich aroma of truffle oil.