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

Savor the rich, earthy flavors of this creamy truffle mushroom pasta enhanced with lean chicken breast and whole wheat pasta. The aromatics of garlic and Italian herbs elevate the dish, while a splash of truffle oil delivers a luxurious finish without overwhelming the palate.

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NUTRITION

442kcal
Protein
39.2g
Fat
10.1g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 cup White Button Mushrooms

1/2 cup Low-Fat Milk (1% Fat)

1 teaspoon Truffle Oil

1 clove Garlic

1/2 teaspoon Italian Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Bring a pot of water to boil and cook the whole wheat pasta according to package directions until al dente, then drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a non-stick skillet, sear the chicken over medium heat until fully cooked, about 5-6 minutes per side. Remove from the skillet and slice thinly.

  • 3

    In the same skillet, add a dash of truffle oil and gently sauté the minced garlic until fragrant, being careful not to burn.

  • 4

    Add the sliced mushrooms to the skillet and cook until they soften and release their moisture, about 4-5 minutes. Sprinkle with Italian herbs and season with a pinch of salt and pepper.

  • 5

    Pour in the low-fat milk and stir to combine, creating a light creamy sauce. Let it simmer for about 2 minutes.

  • 6

    Toss in the cooked pasta and stir well to coat with the sauce, then gently fold in the sliced chicken.

  • 7

    Finish by drizzling a little extra truffle oil over the dish for an enhanced aroma before serving.

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

Savor the rich, earthy flavors of this creamy truffle mushroom pasta enhanced with lean chicken breast and whole wheat pasta. The aromatics of garlic and Italian herbs elevate the dish, while a splash of truffle oil delivers a luxurious finish without overwhelming the palate.

NUTRITION

442kcal
Protein
39.2g
Fat
10.1g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 cup White Button Mushrooms

1/2 cup Low-Fat Milk (1% Fat)

1 teaspoon Truffle Oil

1 clove Garlic

1/2 teaspoon Italian Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Bring a pot of water to boil and cook the whole wheat pasta according to package directions until al dente, then drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a non-stick skillet, sear the chicken over medium heat until fully cooked, about 5-6 minutes per side. Remove from the skillet and slice thinly.

  • 3

    In the same skillet, add a dash of truffle oil and gently sauté the minced garlic until fragrant, being careful not to burn.

  • 4

    Add the sliced mushrooms to the skillet and cook until they soften and release their moisture, about 4-5 minutes. Sprinkle with Italian herbs and season with a pinch of salt and pepper.

  • 5

    Pour in the low-fat milk and stir to combine, creating a light creamy sauce. Let it simmer for about 2 minutes.

  • 6

    Toss in the cooked pasta and stir well to coat with the sauce, then gently fold in the sliced chicken.

  • 7

    Finish by drizzling a little extra truffle oil over the dish for an enhanced aroma before serving.