Healthy Creamy Truffle Mushroom Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Truffle Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Truffle Mushroom Pasta

Savor a luxuriously creamy pasta featuring tender whole wheat noodles, succulent chicken breast, and earthy mushrooms bathed in a light, tangy sauce enhanced with a drizzle of aromatic truffle oil. This recipe harmoniously balances rich flavors and textures, offering a fresh and satisfying meal perfect for dinner.

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NUTRITION

471kcal
Protein
44.2g
Fat
9.8g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Cooked Chicken Breast

100 g Button Mushrooms

1/2 cup Unsweetened Almond Milk

1/4 cup Nonfat Greek Yogurt

1 cup Spinach

1 Garlic Clove

1 Small Onion

1 tsp Truffle Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Cook whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    In a skillet over medium heat, lightly spray or add a minimal amount of oil. Sauté minced garlic and chopped onion until softened.

  • 3

    Add sliced button mushrooms and cook until they release their moisture and begin to brown.

  • 4

    Stir in the chopped spinach and allow it to wilt slightly.

  • 5

    Mix in the unsweetened almond milk and nonfat Greek yogurt, stirring gently to create a creamy sauce. Season with salt and pepper.

  • 6

    Fold in the cooked chicken breast (sliced or chopped) and heat through.

  • 7

    Toss the drained pasta into the skillet, ensuring it is well-coated with the creamy mushroom sauce.

  • 8

    Finish with a drizzle of truffle oil, toss gently, and serve immediately.

Healthy Creamy Truffle Mushroom Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Truffle Mushroom Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Truffle Mushroom Pasta

Savor a luxuriously creamy pasta featuring tender whole wheat noodles, succulent chicken breast, and earthy mushrooms bathed in a light, tangy sauce enhanced with a drizzle of aromatic truffle oil. This recipe harmoniously balances rich flavors and textures, offering a fresh and satisfying meal perfect for dinner.

NUTRITION

471kcal
Protein
44.2g
Fat
9.8g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Cooked Chicken Breast

100 g Button Mushrooms

1/2 cup Unsweetened Almond Milk

1/4 cup Nonfat Greek Yogurt

1 cup Spinach

1 Garlic Clove

1 Small Onion

1 tsp Truffle Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Cook whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 2

    In a skillet over medium heat, lightly spray or add a minimal amount of oil. Sauté minced garlic and chopped onion until softened.

  • 3

    Add sliced button mushrooms and cook until they release their moisture and begin to brown.

  • 4

    Stir in the chopped spinach and allow it to wilt slightly.

  • 5

    Mix in the unsweetened almond milk and nonfat Greek yogurt, stirring gently to create a creamy sauce. Season with salt and pepper.

  • 6

    Fold in the cooked chicken breast (sliced or chopped) and heat through.

  • 7

    Toss the drained pasta into the skillet, ensuring it is well-coated with the creamy mushroom sauce.

  • 8

    Finish with a drizzle of truffle oil, toss gently, and serve immediately.