YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Whole Wheat Pasta with Sautéed Spinach
Savor a luxurious yet light dish featuring whole wheat pasta tossed with tender cremini mushrooms, perfectly grilled chicken breast, and fresh spinach, all brought together with a silky light cream sauce accentuated by a drizzle of fragrant truffle oil. This dish offers a harmonious blend of earthy, creamy, and vibrant flavors that elevate a simple pasta dinner into a gourmet experience.
INGREDIENTS
3 oz Whole Wheat Pasta (dry)
3 oz Chicken Breast (grilled)
100 g Cremini Mushrooms
1 cup Fresh Spinach
2 tbsp Light Cream
1 tsp Truffle Oil
1 tsp Olive Oil
1 clove Garlic
1/4 small Onion
Salt and Black Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a small splash of pasta water.
While the pasta cooks, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat until fully cooked, about 5-7 minutes per side depending on thickness. Once cooked, slice the chicken into strips.
In a large skillet, heat the olive oil over medium heat and sauté the diced onion until softened, about 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the cremini mushrooms to the skillet and sauté until they begin to soften and release their moisture, about 4-5 minutes.
Pour in the light cream and add a splash of the reserved pasta water if needed, stirring to create a silky, light sauce. Drizzle in the truffle oil and mix well.
Fold in the fresh spinach and stir until just wilted, about 1-2 minutes.
Toss the cooked pasta and sliced chicken into the skillet with the mushroom and spinach sauce. Stir gently to combine and heat through. Adjust salt and pepper to taste.
Plate the dish and enjoy your creamy and luxurious pasta dinner.