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 a luxurious blend of protein-packed pasta tossed with tender chicken breast, earthy mushrooms, and fresh spinach in a velvety Greek yogurt cream sauce lightly enhanced by a drizzle of aromatic truffle oil.

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NUTRITION

459kcal
Protein
49.4g
Fat
10.9g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

3 oz Chicken Breast

100 g Mushrooms

1 cup Spinach

1/4 cup Nonfat Greek Yogurt

1 tsp Truffle Oil

2 cloves Garlic

1/2 medium Onion

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a skillet, sear the chicken over medium-high heat until cooked through, about 5-7 minutes per side. Remove from the skillet and slice into strips.

  • 3

    Using the same skillet, add a splash of water and sauté the diced onion and minced garlic until translucent and fragrant.

  • 4

    Add the sliced mushrooms and cook until they release moisture and become tender, about 3-4 minutes.

  • 5

    Reduce heat to low and stir in the nonfat Greek yogurt. Mix in the spinach and allow it to wilt.

  • 6

    Drizzle in the truffle oil and adjust seasonings with salt and pepper.

  • 7

    Combine the cooked pasta and chicken with the creamy mushroom mixture, tossing gently to coat evenly.

  • 8

    Serve immediately and enjoy your indulgently creamy yet protein-packed pasta.

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 a luxurious blend of protein-packed pasta tossed with tender chicken breast, earthy mushrooms, and fresh spinach in a velvety Greek yogurt cream sauce lightly enhanced by a drizzle of aromatic truffle oil.

NUTRITION

459kcal
Protein
49.4g
Fat
10.9g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

3 oz Chicken Breast

100 g Mushrooms

1 cup Spinach

1/4 cup Nonfat Greek Yogurt

1 tsp Truffle Oil

2 cloves Garlic

1/2 medium Onion

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a skillet, sear the chicken over medium-high heat until cooked through, about 5-7 minutes per side. Remove from the skillet and slice into strips.

  • 3

    Using the same skillet, add a splash of water and sauté the diced onion and minced garlic until translucent and fragrant.

  • 4

    Add the sliced mushrooms and cook until they release moisture and become tender, about 3-4 minutes.

  • 5

    Reduce heat to low and stir in the nonfat Greek yogurt. Mix in the spinach and allow it to wilt.

  • 6

    Drizzle in the truffle oil and adjust seasonings with salt and pepper.

  • 7

    Combine the cooked pasta and chicken with the creamy mushroom mixture, tossing gently to coat evenly.

  • 8

    Serve immediately and enjoy your indulgently creamy yet protein-packed pasta.