Creamy Truffle Mushroom Pasta with Roasted Chicken Breast

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

Creamy Truffle Mushroom Pasta with Roasted Chicken Breast

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Roasted Chicken Breast

Savor this elegant dish where tender roasted chicken breast meets whole wheat pasta tossed in a silky, creamy mushroom sauce, finished with a hint of truffle oil. Each bite offers a luxurious blend of earthy mushrooms, a touch of Parmesan, and subtle aromatic garlic that uplifts the dish to restaurant-quality flavors while keeping it light and balanced.

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NUTRITION

484kcal
Protein
49.1g
Fat
13.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (120g)

50g dry Whole Wheat Pasta (cooked ~150g)

1 cup sliced Mushrooms (70g)

1 clove Garlic

1/4 cup Half-and-Half (60g)

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1/2 tsp Truffle Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly season the chicken breast with salt and pepper.

  • 2

    Place the chicken breast on a baking sheet and roast in the oven for 20-25 minutes until fully cooked. Once done, slice into thin strips.

  • 3

    While the chicken roasts, cook the whole wheat pasta in boiling salted water according to package instructions until al dente, then drain.

  • 4

    In a skillet, heat the olive oil over medium heat. Sauté the sliced mushrooms and minced garlic until the mushrooms soften and release their moisture, about 4-5 minutes.

  • 5

    Stir in the half-and-half and allow it to warm; then add the Parmesan cheese until it melts into a creamy sauce.

  • 6

    Combine the cooked pasta with the creamy mushroom sauce and toss gently. Drizzle in the truffle oil and mix lightly.

  • 7

    Top the pasta with the roasted chicken slices. Adjust seasoning with salt and pepper if needed, then serve immediately.

Creamy Truffle Mushroom Pasta with Roasted Chicken Breast

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

Creamy Truffle Mushroom Pasta with Roasted Chicken Breast

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Roasted Chicken Breast

Savor this elegant dish where tender roasted chicken breast meets whole wheat pasta tossed in a silky, creamy mushroom sauce, finished with a hint of truffle oil. Each bite offers a luxurious blend of earthy mushrooms, a touch of Parmesan, and subtle aromatic garlic that uplifts the dish to restaurant-quality flavors while keeping it light and balanced.

NUTRITION

484kcal
Protein
49.1g
Fat
13.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (120g)

50g dry Whole Wheat Pasta (cooked ~150g)

1 cup sliced Mushrooms (70g)

1 clove Garlic

1/4 cup Half-and-Half (60g)

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1/2 tsp Truffle Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly season the chicken breast with salt and pepper.

  • 2

    Place the chicken breast on a baking sheet and roast in the oven for 20-25 minutes until fully cooked. Once done, slice into thin strips.

  • 3

    While the chicken roasts, cook the whole wheat pasta in boiling salted water according to package instructions until al dente, then drain.

  • 4

    In a skillet, heat the olive oil over medium heat. Sauté the sliced mushrooms and minced garlic until the mushrooms soften and release their moisture, about 4-5 minutes.

  • 5

    Stir in the half-and-half and allow it to warm; then add the Parmesan cheese until it melts into a creamy sauce.

  • 6

    Combine the cooked pasta with the creamy mushroom sauce and toss gently. Drizzle in the truffle oil and mix lightly.

  • 7

    Top the pasta with the roasted chicken slices. Adjust seasoning with salt and pepper if needed, then serve immediately.