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 delightful fusion of whole wheat pasta, tender chicken breast, and earthy mushrooms bathed in a light creamy sauce enriched with nonfat Greek yogurt and a drizzle of luxurious truffle oil. This recipe balances hearty protein with a subtle, sophisticated flavor profile ideal for a nourishing dinner.

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NUTRITION

436kcal
Protein
39.4g
Fat
8.8g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Chicken Breast

1 cup Sliced Mushrooms

1 cup Fresh Spinach

2 tbsp Nonfat Greek Yogurt

1 tsp Truffle Oil

1 clove Garlic

1/4 medium Onion

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper and cook in a non-stick skillet over medium heat until fully cooked, then slice into strips.

  • 3

    In the same skillet, add a drizzle of truffle oil. Sauté the chopped garlic and diced onion until fragrant, about 1-2 minutes.

  • 4

    Add the sliced mushrooms to the skillet and cook until they soften and release their moisture, about 3-4 minutes.

  • 5

    Mix in the fresh spinach and allow it to wilt slightly.

  • 6

    Stir in the nonfat Greek yogurt to create a light, creamy sauce, combining well with the sautéed vegetables.

  • 7

    Add the cooked pasta and chicken strips to the skillet, tossing gently to coat evenly in the sauce.

  • 8

    Adjust seasoning with salt and pepper to taste and serve warm.

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 delightful fusion of whole wheat pasta, tender chicken breast, and earthy mushrooms bathed in a light creamy sauce enriched with nonfat Greek yogurt and a drizzle of luxurious truffle oil. This recipe balances hearty protein with a subtle, sophisticated flavor profile ideal for a nourishing dinner.

NUTRITION

436kcal
Protein
39.4g
Fat
8.8g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Chicken Breast

1 cup Sliced Mushrooms

1 cup Fresh Spinach

2 tbsp Nonfat Greek Yogurt

1 tsp Truffle Oil

1 clove Garlic

1/4 medium Onion

PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper and cook in a non-stick skillet over medium heat until fully cooked, then slice into strips.

  • 3

    In the same skillet, add a drizzle of truffle oil. Sauté the chopped garlic and diced onion until fragrant, about 1-2 minutes.

  • 4

    Add the sliced mushrooms to the skillet and cook until they soften and release their moisture, about 3-4 minutes.

  • 5

    Mix in the fresh spinach and allow it to wilt slightly.

  • 6

    Stir in the nonfat Greek yogurt to create a light, creamy sauce, combining well with the sautéed vegetables.

  • 7

    Add the cooked pasta and chicken strips to the skillet, tossing gently to coat evenly in the sauce.

  • 8

    Adjust seasoning with salt and pepper to taste and serve warm.