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 tender chicken, earthy cremini mushrooms, and fresh spinach tossed with protein-packed chickpea pasta. This dish is elevated by a silky garlic-infused sauce accentuated with a hint of truffle oil, creating a rich and aromatic experience that's perfect for a satisfying dinner.

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NUTRITION

440kcal
Protein
46.5g
Fat
12.7g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Chickpea Pasta (dry)

1 cup Cremini Mushrooms (sliced)

2 cloves Garlic (minced)

1 cup Spinach

1/4 cup Silken Tofu

1 teaspoon Truffle Oil

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and add the chickpea pasta. Cook 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, cook the chicken over medium heat until it reaches an internal temperature of 165°F, about 5-6 minutes per side. Remove from the skillet, allow to rest, then slice into strips.

  • 3

    In the same skillet, add a splash of water if needed and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the sliced cremini mushrooms and cook until tender and specially browned, about 4-5 minutes.

  • 5

    Stir in the spinach and cook until just wilted, about 1-2 minutes.

  • 6

    Blend in the silken tofu to the pan, stirring well to incorporate, creating a creamy base. Drizzle in the truffle oil and mix thoroughly.

  • 7

    Toss the cooked chickpea pasta into the skillet until well coated with the creamy mushroom sauce.

  • 8

    Plate the pasta and arrange the sliced chicken breast on top. Season with additional salt and pepper if desired, and serve warm.

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 tender chicken, earthy cremini mushrooms, and fresh spinach tossed with protein-packed chickpea pasta. This dish is elevated by a silky garlic-infused sauce accentuated with a hint of truffle oil, creating a rich and aromatic experience that's perfect for a satisfying dinner.

NUTRITION

440kcal
Protein
46.5g
Fat
12.7g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Chickpea Pasta (dry)

1 cup Cremini Mushrooms (sliced)

2 cloves Garlic (minced)

1 cup Spinach

1/4 cup Silken Tofu

1 teaspoon Truffle Oil

PREPARATION

  • 1

    Bring a pot of salted water to a boil and add the chickpea pasta. Cook 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, cook the chicken over medium heat until it reaches an internal temperature of 165°F, about 5-6 minutes per side. Remove from the skillet, allow to rest, then slice into strips.

  • 3

    In the same skillet, add a splash of water if needed and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the sliced cremini mushrooms and cook until tender and specially browned, about 4-5 minutes.

  • 5

    Stir in the spinach and cook until just wilted, about 1-2 minutes.

  • 6

    Blend in the silken tofu to the pan, stirring well to incorporate, creating a creamy base. Drizzle in the truffle oil and mix thoroughly.

  • 7

    Toss the cooked chickpea pasta into the skillet until well coated with the creamy mushroom sauce.

  • 8

    Plate the pasta and arrange the sliced chicken breast on top. Season with additional salt and pepper if desired, and serve warm.