YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Chicken with Whole Wheat Penne and Sautéed Greens
Savor this elegant yet wholesome dish featuring tender chicken breast, hearty whole wheat penne, and earthy mushrooms enveloped in a light, creamy sauce with a hint of truffle, perfectly balanced with simple sautéed greens. A comforting plate that's both satisfying and nutritionally mindful.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Wheat Penne
1/2 cup sliced Button Mushrooms
1/2 tsp Truffle Oil
1/4 cup Nonfat Plain Greek Yogurt
1 cup raw Spinach
1 clove Garlic
1/4 small Onion
1 tsp Olive Oil
PREPARATION
Begin by cooking the whole wheat penne according to package instructions until al dente; drain and set aside.
Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, add olive oil and sauté the chicken until fully cooked and golden, about 5-7 minutes per side. Remove and slice into strips.
In the same skillet, add the minced garlic and chopped onion; sauté until softened and translucent.
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 3-4 minutes.
Drizzle in the truffle oil and stir, then lower the heat and fold in the nonfat Greek yogurt to create a light, creamy sauce. Stir gently to combine the flavors.
Toss the cooked whole wheat penne into the sauce, ensuring it is thoroughly coated. Add in the sautéed chicken strips and mix in the fresh spinach just before serving to maintain its vibrant color and texture.
Plate the dish while warm and enjoy your Creamy Truffle Mushroom Chicken with Whole Wheat Penne and Sautéed Greens.