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 luxurious fusion of earthy mushrooms and delicate truffle aroma with a protein-packed pasta that marries the lean richness of chicken and the creaminess of Greek yogurt, all elevated by a hint of garlic and fresh spinach. This dish offers a balanced culinary delight perfect for a satisfying dinner.

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NUTRITION

431kcal
Protein
42.1g
Fat
7.1g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3 oz Whole Wheat Pasta (Dry)

1 cup Sliced White Mushrooms

1/4 cup Plain Nonfat Greek Yogurt

1 cup Fresh Spinach

1 Garlic Clove

1/2 tsp Truffle Oil

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PREPARATION

  • 1

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

  • 2

    In a non-stick skillet over medium heat, add a drizzle of truffle oil and sauté the sliced mushrooms with the minced garlic until they are tender and golden, about 4-5 minutes.

  • 3

    Add the chicken breast (pre-cooked or grilled beforehand) sliced into strips to warm up in the skillet with the mushrooms. Stir gently to combine.

  • 4

    Stir in the cooked pasta and fresh spinach, allowing the spinach to wilt slightly.

  • 5

    Reduce the heat to low and mix in the plain nonfat Greek yogurt until the sauce is creamy and well-incorporated. Adjust seasoning if needed.

  • 6

    Drizzle the remaining truffle oil over the dish before serving for an added aromatic finish.

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 luxurious fusion of earthy mushrooms and delicate truffle aroma with a protein-packed pasta that marries the lean richness of chicken and the creaminess of Greek yogurt, all elevated by a hint of garlic and fresh spinach. This dish offers a balanced culinary delight perfect for a satisfying dinner.

NUTRITION

431kcal
Protein
42.1g
Fat
7.1g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3 oz Whole Wheat Pasta (Dry)

1 cup Sliced White Mushrooms

1/4 cup Plain Nonfat Greek Yogurt

1 cup Fresh Spinach

1 Garlic Clove

1/2 tsp Truffle Oil

PREPARATION

  • 1

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

  • 2

    In a non-stick skillet over medium heat, add a drizzle of truffle oil and sauté the sliced mushrooms with the minced garlic until they are tender and golden, about 4-5 minutes.

  • 3

    Add the chicken breast (pre-cooked or grilled beforehand) sliced into strips to warm up in the skillet with the mushrooms. Stir gently to combine.

  • 4

    Stir in the cooked pasta and fresh spinach, allowing the spinach to wilt slightly.

  • 5

    Reduce the heat to low and mix in the plain nonfat Greek yogurt until the sauce is creamy and well-incorporated. Adjust seasoning if needed.

  • 6

    Drizzle the remaining truffle oil over the dish before serving for an added aromatic finish.