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 the fusion of earthy mushrooms and aromatic garlic in a luxuriously creamy linguine dish elevated by a drizzle of truffle oil. This plate marries tender grilled chicken breast with perfectly al dente whole wheat linguine, fresh mushrooms, and a light cream cheese sauce, offering a comforting yet refined meal that's as nutritious as it is indulgent.

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NUTRITION

499kcal
Protein
41.3g
Fat
15.9g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Linguine (56g)

3 oz Grilled Chicken Breast (85g)

1 cup White Button Mushrooms (70g)

2 cloves Garlic (6g)

2 oz Low-fat Cream Cheese (56g)

1 cup Spinach (30g)

1 tsp Olive Oil (5g)

1 tsp Truffle Oil (5g)

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PREPARATION

  • 1

    Cook the whole wheat linguine according to package directions until al dente; drain and set aside.

  • 2

    In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant.

  • 3

    Add sliced white button mushrooms to the skillet and cook until they release their moisture and become tender.

  • 4

    Stir in the low-fat cream cheese and a splash of water (or reserved pasta water) to create a light, creamy sauce.

  • 5

    Add the cooked linguine and fresh spinach to the skillet, tossing gently to combine and wilt the spinach slightly.

  • 6

    Top the pasta with sliced grilled chicken breast and drizzle with truffle oil for an earthy aroma.

  • 7

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

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 the fusion of earthy mushrooms and aromatic garlic in a luxuriously creamy linguine dish elevated by a drizzle of truffle oil. This plate marries tender grilled chicken breast with perfectly al dente whole wheat linguine, fresh mushrooms, and a light cream cheese sauce, offering a comforting yet refined meal that's as nutritious as it is indulgent.

NUTRITION

499kcal
Protein
41.3g
Fat
15.9g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Linguine (56g)

3 oz Grilled Chicken Breast (85g)

1 cup White Button Mushrooms (70g)

2 cloves Garlic (6g)

2 oz Low-fat Cream Cheese (56g)

1 cup Spinach (30g)

1 tsp Olive Oil (5g)

1 tsp Truffle Oil (5g)

PREPARATION

  • 1

    Cook the whole wheat linguine according to package directions until al dente; drain and set aside.

  • 2

    In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant.

  • 3

    Add sliced white button mushrooms to the skillet and cook until they release their moisture and become tender.

  • 4

    Stir in the low-fat cream cheese and a splash of water (or reserved pasta water) to create a light, creamy sauce.

  • 5

    Add the cooked linguine and fresh spinach to the skillet, tossing gently to combine and wilt the spinach slightly.

  • 6

    Top the pasta with sliced grilled chicken breast and drizzle with truffle oil for an earthy aroma.

  • 7

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