Creamy Garlic-Truffle Mushroom Protein Pasta

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

Creamy Garlic-Truffle Mushroom Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Garlic-Truffle Mushroom Protein Pasta

Savor a luxurious blend of whole wheat pasta tossed with tender grilled chicken and earthy mushrooms, all enveloped in a velvety garlic-truffle cream sauce accented with fresh spinach. This dish exudes comfort and sophistication with a perfect balance of protein, fiber, and a hint of indulgence from the truffle oil.

Try 7 days free, then $12.99 / mo.

NUTRITION

439kcal
Protein
43.3g
Fat
7.6g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz Whole Wheat Pasta (uncooked)

1 cup Sliced Mushrooms

2 cloves Garlic, minced

1/4 cup Low-Fat Greek Yogurt

1 tsp Truffle Oil

1 cup Fresh Spinach

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cook the 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 on medium-high heat until fully cooked (about 5-6 minutes per side). Once done, slice into bite-sized strips.

  • 3

    In a large skillet over medium heat, add a splash of water or a tiny bit of oil if needed, then sauté the minced garlic until fragrant (about 30 seconds).

  • 4

    Add the sliced mushrooms to the skillet and cook until they begin to soften and release their juices, about 4-5 minutes.

  • 5

    Reduce heat to low and stir in the low-fat Greek yogurt to create a light cream sauce. Drizzle in the truffle oil and mix until well combined. Taste and adjust seasonings with salt and pepper.

  • 6

    Fold in the fresh spinach and allow it to wilt slightly in the warm sauce.

  • 7

    Combine the cooked pasta and grilled chicken strips with the creamy mushroom sauce. Toss gently to coat all ingredients evenly.

  • 8

    Serve warm, garnished with an extra drizzle of truffle oil if desired.

Creamy Garlic-Truffle Mushroom Protein Pasta

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

Creamy Garlic-Truffle Mushroom Protein Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Garlic-Truffle Mushroom Protein Pasta

Savor a luxurious blend of whole wheat pasta tossed with tender grilled chicken and earthy mushrooms, all enveloped in a velvety garlic-truffle cream sauce accented with fresh spinach. This dish exudes comfort and sophistication with a perfect balance of protein, fiber, and a hint of indulgence from the truffle oil.

NUTRITION

439kcal
Protein
43.3g
Fat
7.6g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz Whole Wheat Pasta (uncooked)

1 cup Sliced Mushrooms

2 cloves Garlic, minced

1/4 cup Low-Fat Greek Yogurt

1 tsp Truffle Oil

1 cup Fresh Spinach

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the 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 on medium-high heat until fully cooked (about 5-6 minutes per side). Once done, slice into bite-sized strips.

  • 3

    In a large skillet over medium heat, add a splash of water or a tiny bit of oil if needed, then sauté the minced garlic until fragrant (about 30 seconds).

  • 4

    Add the sliced mushrooms to the skillet and cook until they begin to soften and release their juices, about 4-5 minutes.

  • 5

    Reduce heat to low and stir in the low-fat Greek yogurt to create a light cream sauce. Drizzle in the truffle oil and mix until well combined. Taste and adjust seasonings with salt and pepper.

  • 6

    Fold in the fresh spinach and allow it to wilt slightly in the warm sauce.

  • 7

    Combine the cooked pasta and grilled chicken strips with the creamy mushroom sauce. Toss gently to coat all ingredients evenly.

  • 8

    Serve warm, garnished with an extra drizzle of truffle oil if desired.