Creamy Truffle Mushroom Protein Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Truffle Mushroom Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Protein Pasta

Enjoy a luxurious blend of earthy mushrooms and a delicate touch of truffle oil tossed with whole wheat pasta, grilled chicken, fresh spinach, and a dollop of creamy low-fat ricotta. This dish marries rich umami flavors with a protein-packed profile, perfect for a satisfying meal any time of day.

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NUTRITION

464kcal
Protein
42.1g
Fat
10.6g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 cup sliced Mushrooms

1 cup Fresh Spinach

1/4 cup Low-Fat Ricotta

1 tsp Truffle Oil

1 Garlic Clove

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Bring a pot of water to boil, add a pinch of salt, and cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear over medium heat until fully cooked, about 4-5 minutes per side. Once cooked, slice into bite-sized pieces.

  • 3

    In a large skillet, heat a small drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 4

    Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.

  • 5

    Stir in the fresh spinach and let it wilt slightly. Then, add the cooked pasta and grilled chicken pieces.

  • 6

    Reduce the heat to low and gently stir in the low-fat ricotta and truffle oil, coating the pasta evenly. Adjust seasoning with salt and pepper as needed.

  • 7

    Serve warm and enjoy the creamy, earthy flavors with a protein boost for a balanced meal.

Creamy Truffle Mushroom Protein Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Truffle Mushroom Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Protein Pasta

Enjoy a luxurious blend of earthy mushrooms and a delicate touch of truffle oil tossed with whole wheat pasta, grilled chicken, fresh spinach, and a dollop of creamy low-fat ricotta. This dish marries rich umami flavors with a protein-packed profile, perfect for a satisfying meal any time of day.

NUTRITION

464kcal
Protein
42.1g
Fat
10.6g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

1 cup sliced Mushrooms

1 cup Fresh Spinach

1/4 cup Low-Fat Ricotta

1 tsp Truffle Oil

1 Garlic Clove

Salt & Black Pepper to taste

PREPARATION

  • 1

    Bring a pot of water to boil, add a pinch of salt, and cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear over medium heat until fully cooked, about 4-5 minutes per side. Once cooked, slice into bite-sized pieces.

  • 3

    In a large skillet, heat a small drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 4

    Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.

  • 5

    Stir in the fresh spinach and let it wilt slightly. Then, add the cooked pasta and grilled chicken pieces.

  • 6

    Reduce the heat to low and gently stir in the low-fat ricotta and truffle oil, coating the pasta evenly. Adjust seasoning with salt and pepper as needed.

  • 7

    Serve warm and enjoy the creamy, earthy flavors with a protein boost for a balanced meal.