Creamy Truffle Mushroom Pasta with Pan-Seared Chicken and 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 Pan-Seared Chicken and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Pan-Seared Chicken and Sautéed Greens

Delight in a sumptuous dish featuring tender pan-seared chicken paired with al dente whole wheat pasta enrobed in a luscious, creamy truffle-infused mushroom sauce. Vibrant sautéed greens add a burst of color and freshness to this comforting yet balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

351kcal
Protein
36.1g
Fat
14.3g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Sliced Mushrooms

1 cup Baby Spinach

2 tbsp Light Cream Cheese

1/2 tsp Truffle Oil

1 tsp Olive Oil

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Begin by preparing the chicken breast: pat dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Sauté the minced garlic for about 30 seconds until fragrant.

  • 3

    Place the chicken breast in the skillet and pan-sear for about 3-4 minutes on each side until fully cooked and golden. Once cooked, remove and slice thinly.

  • 4

    In the same skillet, add the mushrooms and sauté for 3-4 minutes until soft. Then, stir in the baby spinach and cook until just wilted.

  • 5

    Mix in the light cream cheese and drizzle the truffle oil, stirring until a smooth, creamy sauce forms. If needed, add a splash of water to reach desired consistency.

  • 6

    Gently fold in the cooked whole wheat pasta, coating it evenly with the mushroom sauce.

  • 7

    Plate the creamy truffle mushroom pasta and top with the sliced pan-seared chicken. Serve immediately and enjoy a balanced, flavorful meal.

Creamy Truffle Mushroom Pasta with Pan-Seared Chicken and 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 Pan-Seared Chicken and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Pan-Seared Chicken and Sautéed Greens

Delight in a sumptuous dish featuring tender pan-seared chicken paired with al dente whole wheat pasta enrobed in a luscious, creamy truffle-infused mushroom sauce. Vibrant sautéed greens add a burst of color and freshness to this comforting yet balanced meal.

NUTRITION

351kcal
Protein
36.1g
Fat
14.3g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Sliced Mushrooms

1 cup Baby Spinach

2 tbsp Light Cream Cheese

1/2 tsp Truffle Oil

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Begin by preparing the chicken breast: pat dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Sauté the minced garlic for about 30 seconds until fragrant.

  • 3

    Place the chicken breast in the skillet and pan-sear for about 3-4 minutes on each side until fully cooked and golden. Once cooked, remove and slice thinly.

  • 4

    In the same skillet, add the mushrooms and sauté for 3-4 minutes until soft. Then, stir in the baby spinach and cook until just wilted.

  • 5

    Mix in the light cream cheese and drizzle the truffle oil, stirring until a smooth, creamy sauce forms. If needed, add a splash of water to reach desired consistency.

  • 6

    Gently fold in the cooked whole wheat pasta, coating it evenly with the mushroom sauce.

  • 7

    Plate the creamy truffle mushroom pasta and top with the sliced pan-seared chicken. Serve immediately and enjoy a balanced, flavorful meal.