YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Chicken Pasta with Fresh Spinach
A gourmet, yet health-forward dish featuring tender chicken breast, earthy mushrooms, and fresh spinach tossed with whole wheat pasta in a light, creamy sauce accented by a luxurious hint of truffle oil and a sprinkle of Parmesan.
INGREDIENTS
4 oz Chicken Breast
1 oz Whole Wheat Pasta
1 cup sliced Mushrooms
1 cup Fresh Spinach
1/4 cup Nonfat Greek Yogurt
1 tsp Truffle Oil
1 clove Garlic
1 tbsp Grated Parmesan Cheese
PREPARATION
Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. Sauté in a non-stick pan over medium heat until fully cooked, about 5-6 minutes per side. Once cooked, slice into strips.
In the same pan, add a little bit of water or chicken broth and sauté the garlic until fragrant. Add the sliced mushrooms and cook until they soften, about 3-4 minutes.
Lower the heat and stir in the nonfat Greek yogurt to create a light creamy sauce. Drizzle in the truffle oil and mix well.
Add the fresh spinach and let it wilt slightly in the warm sauce.
Toss the cooked pasta into the pan along with the sliced chicken. Combine thoroughly until everything is evenly coated in the sauce.
Plate the dish and sprinkle grated Parmesan cheese on top before serving.