Creamy Garlic-Truffle Mushroom Linguine

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

Creamy Garlic-Truffle Mushroom Linguine

YOUR SOLIN GENERATED RECIPE

Creamy Garlic-Truffle Mushroom Linguine

Savor a luxurious bowl of linguine with a rich, creamy garlic and truffle mushroom sauce, perfectly balanced with tender chicken breast for an extra protein boost. The earthy flavors of sautéed button mushrooms and a drizzle of fragrant truffle oil make this dish a delight at any meal.

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NUTRITION

444kcal
Protein
36.9g
Fat
10.5g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Linguine

1 cup Button Mushrooms

2 cloves Garlic

3 oz Chicken Breast

1/4 cup Low-Fat Half and Half

1 tsp Truffle Oil

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    While the pasta cooks, slice the mushrooms and mince the garlic.

  • 3

    In a large skillet over medium heat, lightly sauté the garlic and mushrooms until they are soft and fragrant.

  • 4

    Add the diced, pre-cooked chicken breast to the skillet and warm through.

  • 5

    Stir in the low-fat half and half to create a light creamy sauce, allowing it to simmer for a minute to meld the flavors.

  • 6

    Drain the linguine and toss it into the skillet, ensuring it is well coated with the creamy sauce.

  • 7

    Finish by drizzling the truffle oil over the pasta, stirring gently to distribute the aromatic flavor.

  • 8

    Season with salt and pepper to taste, and serve warm.

Creamy Garlic-Truffle Mushroom Linguine

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

Creamy Garlic-Truffle Mushroom Linguine

YOUR SOLIN GENERATED RECIPE

Creamy Garlic-Truffle Mushroom Linguine

Savor a luxurious bowl of linguine with a rich, creamy garlic and truffle mushroom sauce, perfectly balanced with tender chicken breast for an extra protein boost. The earthy flavors of sautéed button mushrooms and a drizzle of fragrant truffle oil make this dish a delight at any meal.

NUTRITION

444kcal
Protein
36.9g
Fat
10.5g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Linguine

1 cup Button Mushrooms

2 cloves Garlic

3 oz Chicken Breast

1/4 cup Low-Fat Half and Half

1 tsp Truffle Oil

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

  • 2

    While the pasta cooks, slice the mushrooms and mince the garlic.

  • 3

    In a large skillet over medium heat, lightly sauté the garlic and mushrooms until they are soft and fragrant.

  • 4

    Add the diced, pre-cooked chicken breast to the skillet and warm through.

  • 5

    Stir in the low-fat half and half to create a light creamy sauce, allowing it to simmer for a minute to meld the flavors.

  • 6

    Drain the linguine and toss it into the skillet, ensuring it is well coated with the creamy sauce.

  • 7

    Finish by drizzling the truffle oil over the pasta, stirring gently to distribute the aromatic flavor.

  • 8

    Season with salt and pepper to taste, and serve warm.