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

Enjoy a luscious, creamy pasta dish that perfectly balances earthy mushrooms, succulent chicken breast, and a luxurious hint of truffle oil blended with nonfat Greek yogurt to create a light yet satisfying sauce. This dish is a delightful and elegant option for any meal of the day.

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NUTRITION

450kcal
Protein
43.2g
Fat
8.8g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (56g)

100g Button Mushrooms

3 oz Chicken Breast (85g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Truffle Oil (5g)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked, then transfer to a cutting board and slice into strips.

  • 3

    In the same skillet, add a minced garlic clove and sauté for 30 seconds until fragrant. Add the sliced mushrooms and cook for about 5 minutes until tender and lightly browned.

  • 4

    Reduce the heat to low and stir in the nonfat Greek yogurt and truffle oil to create a creamy sauce. Mix well with the mushrooms.

  • 5

    Add the cooked pasta and sliced chicken back into the skillet. Toss everything together until the pasta and chicken are evenly coated with the creamy mushroom-truffle sauce.

  • 6

    Season with additional salt and pepper if needed, and serve immediately.

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

Enjoy a luscious, creamy pasta dish that perfectly balances earthy mushrooms, succulent chicken breast, and a luxurious hint of truffle oil blended with nonfat Greek yogurt to create a light yet satisfying sauce. This dish is a delightful and elegant option for any meal of the day.

NUTRITION

450kcal
Protein
43.2g
Fat
8.8g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (56g)

100g Button Mushrooms

3 oz Chicken Breast (85g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Truffle Oil (5g)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked, then transfer to a cutting board and slice into strips.

  • 3

    In the same skillet, add a minced garlic clove and sauté for 30 seconds until fragrant. Add the sliced mushrooms and cook for about 5 minutes until tender and lightly browned.

  • 4

    Reduce the heat to low and stir in the nonfat Greek yogurt and truffle oil to create a creamy sauce. Mix well with the mushrooms.

  • 5

    Add the cooked pasta and sliced chicken back into the skillet. Toss everything together until the pasta and chicken are evenly coated with the creamy mushroom-truffle sauce.

  • 6

    Season with additional salt and pepper if needed, and serve immediately.