Creamy Truffle Mushroom Pasta with Fresh Herbs

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

Creamy Truffle Mushroom Pasta with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Fresh Herbs

Indulge in a luxurious blend of earthy mushrooms and tender chicken breast tossed with whole wheat pasta in a luscious, creamy Greek yogurt sauce accented with a drizzle of truffle oil and sprinkled with fresh herbs. This dish harmonizes the rich umami of mushrooms with the bright freshness of parsley and thyme, creating an unforgettable dining experience perfect for lunch or dinner.

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NUTRITION

481kcal
Protein
42.6g
Fat
13.3g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

100 g Mushrooms

2 cloves Garlic

1 small Shallot

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Truffle Oil

2 tbsp Fresh Parsley

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a pot of salted water to a boil; add whole wheat pasta and cook according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat olive oil in a large skillet over medium heat and add minced garlic and finely chopped shallot. Sauté until fragrant and softened.

  • 3

    Add sliced mushrooms to the skillet and sauté until they release their moisture and begin to brown, about 5-7 minutes.

  • 4

    Stir in the cooked, shredded chicken breast and season with salt and pepper. Allow the flavors to meld for 2 minutes.

  • 5

    Reduce heat to low and mix in the nonfat Greek yogurt to create a light creamy sauce. Drizzle in the truffle oil and add fresh thyme, stirring gently to combine.

  • 6

    Toss the cooked pasta into the skillet until it is evenly coated with the mushroom sauce. Adjust seasoning if necessary.

  • 7

    Finish by garnishing with chopped fresh parsley before serving.

Creamy Truffle Mushroom Pasta with Fresh Herbs

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

Creamy Truffle Mushroom Pasta with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Fresh Herbs

Indulge in a luxurious blend of earthy mushrooms and tender chicken breast tossed with whole wheat pasta in a luscious, creamy Greek yogurt sauce accented with a drizzle of truffle oil and sprinkled with fresh herbs. This dish harmonizes the rich umami of mushrooms with the bright freshness of parsley and thyme, creating an unforgettable dining experience perfect for lunch or dinner.

NUTRITION

481kcal
Protein
42.6g
Fat
13.3g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz Whole Wheat Pasta (dry)

100 g Mushrooms

2 cloves Garlic

1 small Shallot

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Truffle Oil

2 tbsp Fresh Parsley

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a pot of salted water to a boil; add whole wheat pasta and cook according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat olive oil in a large skillet over medium heat and add minced garlic and finely chopped shallot. Sauté until fragrant and softened.

  • 3

    Add sliced mushrooms to the skillet and sauté until they release their moisture and begin to brown, about 5-7 minutes.

  • 4

    Stir in the cooked, shredded chicken breast and season with salt and pepper. Allow the flavors to meld for 2 minutes.

  • 5

    Reduce heat to low and mix in the nonfat Greek yogurt to create a light creamy sauce. Drizzle in the truffle oil and add fresh thyme, stirring gently to combine.

  • 6

    Toss the cooked pasta into the skillet until it is evenly coated with the mushroom sauce. Adjust seasoning if necessary.

  • 7

    Finish by garnishing with chopped fresh parsley before serving.