Creamy Truffle Mushroom Pasta with Sautéed Greens

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

Creamy Truffle Mushroom Pasta with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Sautéed Greens

Enjoy a luxurious yet light dish featuring tender whole wheat pasta tossed with earthy mushrooms and vibrant sautéed greens, all enveloped in a silky low-fat Greek yogurt sauce accentuated by a hint of decadent truffle oil. Enhanced with succulent grilled chicken, every bite brings a burst of rich umami flavors balanced with freshness.

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NUTRITION

561kcal
Protein
48.1g
Fat
18.4g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

2 oz dry whole wheat pasta

100g white mushrooms

30g fresh spinach

1/2 cup low-fat Greek yogurt (125g)

1 tbsp truffle oil

85g grilled chicken breast

1 clove garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat the truffle oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add sliced white mushrooms to the skillet and cook until they soften and begin to brown, about 4-5 minutes.

  • 4

    Toss in the fresh spinach and continue to sauté until just wilted.

  • 5

    Stir in the low-fat Greek yogurt to create a creamy sauce, ensuring the heat is reduced to prevent curdling.

  • 6

    Slice the pre-cooked grilled chicken breast and add it to the skillet, stirring to combine all the flavors.

  • 7

    Mix the cooked pasta into the skillet with the creamy mushroom mixture, ensuring even coating.

  • 8

    Season with salt and pepper to taste. Serve warm.

Creamy Truffle Mushroom Pasta with Sautéed Greens

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

Creamy Truffle Mushroom Pasta with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Sautéed Greens

Enjoy a luxurious yet light dish featuring tender whole wheat pasta tossed with earthy mushrooms and vibrant sautéed greens, all enveloped in a silky low-fat Greek yogurt sauce accentuated by a hint of decadent truffle oil. Enhanced with succulent grilled chicken, every bite brings a burst of rich umami flavors balanced with freshness.

NUTRITION

561kcal
Protein
48.1g
Fat
18.4g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

2 oz dry whole wheat pasta

100g white mushrooms

30g fresh spinach

1/2 cup low-fat Greek yogurt (125g)

1 tbsp truffle oil

85g grilled chicken breast

1 clove garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat the truffle oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add sliced white mushrooms to the skillet and cook until they soften and begin to brown, about 4-5 minutes.

  • 4

    Toss in the fresh spinach and continue to sauté until just wilted.

  • 5

    Stir in the low-fat Greek yogurt to create a creamy sauce, ensuring the heat is reduced to prevent curdling.

  • 6

    Slice the pre-cooked grilled chicken breast and add it to the skillet, stirring to combine all the flavors.

  • 7

    Mix the cooked pasta into the skillet with the creamy mushroom mixture, ensuring even coating.

  • 8

    Season with salt and pepper to taste. Serve warm.