YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Whole Wheat Pasta
Enjoy a luxurious pasta dish featuring whole wheat pasta tossed with sautéed mushrooms in a light, creamy sauce accented by a hint of truffle oil, finished with tender slices of grilled chicken for an extra protein boost. The dish is warm, savory, and elegantly balanced, making it a perfect choice for a satisfying dinner.
INGREDIENTS
2 oz Whole Wheat Pasta (Dry)
3 oz Grilled Chicken Breast
100g Sliced Mushrooms
1/2 cup Low-Fat Milk
1 clove Garlic
1 tsp Truffle Oil
1 tsp Thyme
Salt and Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.
Heat a non-stick pan over medium heat and add a splash of water or a tiny bit of oil if needed. Sauté the sliced mushrooms and minced garlic until the mushrooms are tender and lightly browned, about 5-7 minutes.
In a small saucepan, gently warm the low-fat milk and add the sautéed mushrooms and garlic to create a light creamy base. Stir occasionally.
Slice the grilled chicken breast into strips.
Combine the cooked pasta with the creamy mushroom mixture, and drizzle in the truffle oil along with a sprinkle of thyme. Season with salt and pepper to taste.
Gently toss in the sliced chicken, then serve warm, garnished with additional thyme if desired.