Creamy Mushroom Ragu with Herb-Roasted Chicken

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

Creamy Mushroom Ragu with Herb-Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Ragu with Herb-Roasted Chicken

Savor a delightful blend of succulent herb-roasted chicken paired with a creamy, garlicky mushroom ragu. This dish delivers a harmonious balance of savory flavors, enhanced with fresh tomatoes and rosemary, making each bite both hearty and comforting.

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NUTRITION

352kcal
Protein
48.4g
Fat
12.5g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

100g White Mushrooms, sliced

1/4 cup Low-Fat Half-and-Half (60g)

1 tsp Olive Oil (5g)

1/2 cup Cherry Tomatoes (75g)

1 clove Garlic, minced

1 tsp Fresh Rosemary, chopped

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rub the chicken breast with a drizzle of olive oil, freshly chopped rosemary, salt, and pepper. Place on a baking sheet.

  • 3

    Roast the chicken in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, heat the remaining olive oil in a skillet over medium heat.

  • 5

    Sauté the minced garlic until fragrant, then add the sliced mushrooms. Cook until the mushrooms soften and begin to brown.

  • 6

    Add the cherry tomatoes to the skillet and allow them to soften slightly.

  • 7

    Reduce the heat to low and stir in the low-fat half-and-half, letting the mixture simmer until a creamy sauce forms. Season with additional salt and pepper if needed.

  • 8

    Slice the roasted chicken and serve it topped with the creamy mushroom ragu.

Creamy Mushroom Ragu with Herb-Roasted Chicken

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

Creamy Mushroom Ragu with Herb-Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Ragu with Herb-Roasted Chicken

Savor a delightful blend of succulent herb-roasted chicken paired with a creamy, garlicky mushroom ragu. This dish delivers a harmonious balance of savory flavors, enhanced with fresh tomatoes and rosemary, making each bite both hearty and comforting.

NUTRITION

352kcal
Protein
48.4g
Fat
12.5g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

100g White Mushrooms, sliced

1/4 cup Low-Fat Half-and-Half (60g)

1 tsp Olive Oil (5g)

1/2 cup Cherry Tomatoes (75g)

1 clove Garlic, minced

1 tsp Fresh Rosemary, chopped

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rub the chicken breast with a drizzle of olive oil, freshly chopped rosemary, salt, and pepper. Place on a baking sheet.

  • 3

    Roast the chicken in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, heat the remaining olive oil in a skillet over medium heat.

  • 5

    Sauté the minced garlic until fragrant, then add the sliced mushrooms. Cook until the mushrooms soften and begin to brown.

  • 6

    Add the cherry tomatoes to the skillet and allow them to soften slightly.

  • 7

    Reduce the heat to low and stir in the low-fat half-and-half, letting the mixture simmer until a creamy sauce forms. Season with additional salt and pepper if needed.

  • 8

    Slice the roasted chicken and serve it topped with the creamy mushroom ragu.