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 luxuriant bowl of whole wheat linguine tossed with sautéed garlic, earth-toned mushrooms, and fresh spinach, all enveloped in a silky, tangy Greek yogurt cream and accented with a whisper of truffle oil. Topped with grilled chicken breast, this dish strikes a perfect balance between indulgence and lean protein, creating a symphony of flavors that is both comforting and refined.

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NUTRITION

459kcal
Protein
42.3g
Fat
11.8g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Linguine (cooked)

4 ounces Chicken Breast (grilled)

1 cup Sliced Mushrooms

2 cloves Garlic

1 cup Baby Spinach

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Truffle Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat linguine according to package instructions until al dente, then drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. Grill it over medium heat until fully cooked, then slice into strips.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté minced garlic until fragrant, then add the sliced mushrooms. Cook until the mushrooms soften and release their moisture.

  • 4

    Stir in the baby spinach and cook just until wilted.

  • 5

    Lower the heat and mix in the plain nonfat Greek yogurt to create a creamy sauce. Drizzle in the truffle oil and gently stir until the sauce is well combined.

  • 6

    Toss the cooked linguine in the creamy mushroom sauce, ensuring the pasta is evenly coated.

  • 7

    Plate the linguine and top with the grilled chicken slices. Adjust seasoning with salt and pepper if necessary, 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 a luxuriant bowl of whole wheat linguine tossed with sautéed garlic, earth-toned mushrooms, and fresh spinach, all enveloped in a silky, tangy Greek yogurt cream and accented with a whisper of truffle oil. Topped with grilled chicken breast, this dish strikes a perfect balance between indulgence and lean protein, creating a symphony of flavors that is both comforting and refined.

NUTRITION

459kcal
Protein
42.3g
Fat
11.8g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Linguine (cooked)

4 ounces Chicken Breast (grilled)

1 cup Sliced Mushrooms

2 cloves Garlic

1 cup Baby Spinach

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Truffle Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat linguine according to package instructions until al dente, then drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. Grill it over medium heat until fully cooked, then slice into strips.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté minced garlic until fragrant, then add the sliced mushrooms. Cook until the mushrooms soften and release their moisture.

  • 4

    Stir in the baby spinach and cook just until wilted.

  • 5

    Lower the heat and mix in the plain nonfat Greek yogurt to create a creamy sauce. Drizzle in the truffle oil and gently stir until the sauce is well combined.

  • 6

    Toss the cooked linguine in the creamy mushroom sauce, ensuring the pasta is evenly coated.

  • 7

    Plate the linguine and top with the grilled chicken slices. Adjust seasoning with salt and pepper if necessary, and serve immediately.