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 earthy flavors of mushrooms and the luxurious aroma of truffle oil in this comforting linguine dish with a creamy garlic sauce, perfectly accented by tender chicken breast. A delicious, satisfying meal that marries texture and flavor beautifully.

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NUTRITION

544kcal
Protein
38.0g
Fat
25.3g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Linguine

4 oz Chicken Breast

1 cup sliced White Mushrooms

1 tbsp Olive Oil

1 clove Garlic

1/4 cup Light Cream

1 tsp Truffle Oil

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    Cook the whole wheat linguine in a large pot of boiling salted water according to package instructions until al dente, then drain and set aside.

  • 2

    While pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the sliced mushrooms to the skillet and cook for 3-4 minutes until they release their juices and start to soften.

  • 4

    Season the chicken breast (previously sliced into thin strips) with a pinch of salt and pepper, then add it to the skillet. Cook for about 5-6 minutes until the chicken is cooked through and lightly browned.

  • 5

    Reduce the heat to low and stir in the light cream, allowing the sauce to warm up and thicken slightly, about 2 minutes.

  • 6

    Drizzle the truffle oil into the sauce, then toss in the cooked linguine, stirring gently to combine all ingredients.

  • 7

    Finish by sprinkling fresh parsley over the dish, adjust seasonings 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 the earthy flavors of mushrooms and the luxurious aroma of truffle oil in this comforting linguine dish with a creamy garlic sauce, perfectly accented by tender chicken breast. A delicious, satisfying meal that marries texture and flavor beautifully.

NUTRITION

544kcal
Protein
38.0g
Fat
25.3g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

2 oz dry Whole Wheat Linguine

4 oz Chicken Breast

1 cup sliced White Mushrooms

1 tbsp Olive Oil

1 clove Garlic

1/4 cup Light Cream

1 tsp Truffle Oil

2 tbsp Fresh Parsley

PREPARATION

  • 1

    Cook the whole wheat linguine in a large pot of boiling salted water according to package instructions until al dente, then drain and set aside.

  • 2

    While pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the sliced mushrooms to the skillet and cook for 3-4 minutes until they release their juices and start to soften.

  • 4

    Season the chicken breast (previously sliced into thin strips) with a pinch of salt and pepper, then add it to the skillet. Cook for about 5-6 minutes until the chicken is cooked through and lightly browned.

  • 5

    Reduce the heat to low and stir in the light cream, allowing the sauce to warm up and thicken slightly, about 2 minutes.

  • 6

    Drizzle the truffle oil into the sauce, then toss in the cooked linguine, stirring gently to combine all ingredients.

  • 7

    Finish by sprinkling fresh parsley over the dish, adjust seasonings if necessary, and serve immediately.