YOUR SOLIN GENERATED RECIPE
Healthy Creamy Truffle Mushroom Pasta with Chicken
Savor this gourmet yet wholesome twist on mushroom pasta, where al dente whole wheat pasta meets tender grilled chicken and earthy mushrooms in a velvety, Greek yogurt-based sauce delicately finished with a drizzle of luxurious truffle oil. The vibrant pop of spinach and subtle aroma of garlic and onion elevate each bite, creating an indulgent experience that's both nutritious and satisfying.
INGREDIENTS
2 oz dry whole wheat pasta
3 oz skinless chicken breast
1 cup sliced mushrooms
1 cup fresh spinach
1 clove garlic, minced
1/4 cup chopped onion
1/4 cup plain nonfat Greek yogurt
1 tsp truffle oil
1/2 tsp Italian seasoning blend
Salt and pepper to taste
PREPARATION
Cook the whole wheat pasta according to package directions until al dente, then drain and set aside.
Season the chicken breast lightly with salt, pepper, and half of the Italian seasoning blend. Grill or pan-sear the chicken over medium heat until cooked through, about 4-5 minutes per side, then slice into bite-sized pieces.
In a non-stick skillet, lightly sauté the chopped onion and minced garlic in a splash of water or a small amount of your preferred cooking spray until translucent and fragrant.
Add the sliced mushrooms to the skillet and cook until they soften and release their moisture, about 4-5 minutes.
Stir in the fresh spinach and cook until just wilted.
Reduce the heat to low and stir in the plain nonfat Greek yogurt, mixing well to create a creamy sauce. Add the remaining Italian seasoning blend, and adjust salt and pepper to taste.
Toss the cooked pasta and grilled chicken with the creamy mushroom sauce, ensuring everything is evenly coated.
Finish by drizzling the truffle oil over the dish. Serve warm and enjoy your gourmet, healthy pasta experience.