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

A luscious, protein-packed pasta dish featuring tender chicken breast, earthy sautéed mushrooms, and a silky almond milk cream sauce accentuated with a drizzle of aromatic truffle oil. This dish delivers a delightful blend of textures and flavors perfect for a nourishing dinner.

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NUTRITION

485kcal
Protein
46.5g
Fat
13.2g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta

1 cup Sliced White Mushrooms

1/4 cup Unsweetened Almond Milk

1 tbsp Low-Fat Cream Cheese

1 tsp Truffle Oil

Seasonings to taste

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder. In a nonstick skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked. Once done, slice the chicken into bite-sized strips.

  • 3

    In the same skillet, add the sliced mushrooms and sauté for 3-4 minutes until softened and lightly browned.

  • 4

    Reduce heat to low and add the unsweetened almond milk and low-fat cream cheese to the mushrooms. Stir continuously until the cream cheese is melted and the sauce becomes smooth and creamy.

  • 5

    Add the cooked pasta and chicken strips into the skillet, gently tossing to combine all ingredients with the sauce.

  • 6

    Drizzle the truffle oil over the pasta and stir lightly to incorporate. Adjust seasonings with additional salt, pepper, or garlic powder if desired.

  • 7

    Plate the dish and serve warm, enjoying the rich flavors and balanced macros.

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

A luscious, protein-packed pasta dish featuring tender chicken breast, earthy sautéed mushrooms, and a silky almond milk cream sauce accentuated with a drizzle of aromatic truffle oil. This dish delivers a delightful blend of textures and flavors perfect for a nourishing dinner.

NUTRITION

485kcal
Protein
46.5g
Fat
13.2g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta

1 cup Sliced White Mushrooms

1/4 cup Unsweetened Almond Milk

1 tbsp Low-Fat Cream Cheese

1 tsp Truffle Oil

Seasonings to taste

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder. In a nonstick skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked. Once done, slice the chicken into bite-sized strips.

  • 3

    In the same skillet, add the sliced mushrooms and sauté for 3-4 minutes until softened and lightly browned.

  • 4

    Reduce heat to low and add the unsweetened almond milk and low-fat cream cheese to the mushrooms. Stir continuously until the cream cheese is melted and the sauce becomes smooth and creamy.

  • 5

    Add the cooked pasta and chicken strips into the skillet, gently tossing to combine all ingredients with the sauce.

  • 6

    Drizzle the truffle oil over the pasta and stir lightly to incorporate. Adjust seasonings with additional salt, pepper, or garlic powder if desired.

  • 7

    Plate the dish and serve warm, enjoying the rich flavors and balanced macros.