YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Chicken with Whole Wheat Pasta and Spinach
Enjoy a refined, yet hearty dish featuring tender chicken breast, earthy mushrooms, and fresh spinach mingled with whole wheat pasta in a tangy, creamy Greek yogurt sauce accentuated with a drizzle of luxurious truffle oil. This meal balances the richness of flavors with a satisfying, clean nutritional profile that's perfect for dinner.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1 cup sliced Mushrooms
1 cup Spinach
1/4 cup Nonfat Greek Yogurt
1 tsp Truffle Oil
1 clove Garlic
1/4 medium Onion
1/2 tsp Whole Wheat Flour
PREPARATION
Season the chicken breast with salt and pepper. In a nonstick skillet over medium heat, sear the chicken until golden brown on both sides, then remove and set aside.
In the same skillet, add a drizzle of truffle oil along with minced garlic and chopped onion. Sauté until the onion becomes translucent.
Add the sliced mushrooms and cook until they release their moisture and begin to brown.
Sprinkle in the whole wheat flour and stir to coat the vegetables, cooking for about 1 minute to remove the raw flour taste.
Lower the heat and mix in the nonfat Greek yogurt to form a creamy sauce, stirring continuously to avoid curdling.
Return the chicken to the skillet along with any juices. Add the cooked whole wheat pasta and fresh spinach, tossing gently until the spinach wilts and everything is heated through.
Adjust seasoning with salt and pepper as needed. Drizzle an extra touch of truffle oil if desired before serving.