YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Whole Wheat Pasta
Enjoy a luxurious bowl of whole wheat pasta tossed in a creamy mushroom sauce infused with truffle oil and tender chicken breast. This dish combines hearty whole grains, succulent chicken, and earthy mushrooms, accented by a hint of fresh spinach for color and brightness, making it an elegant yet wholesome meal for breakfast, lunch, or dinner.
INGREDIENTS
2 oz Whole Wheat Pasta (Dry)
3.5 oz Chicken Breast (Skinless) - 100g
100g Sliced Mushrooms
30g Fresh Spinach
1/4 cup Light Cream
1 tsp Truffle Oil
1/2 tsp Olive Oil
1 clove Garlic, minced
1 small Onion, diced
Salt and Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat and cook the chicken for about 4-5 minutes per side until fully cooked. Remove from the skillet, let it rest, then slice into strips.
In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
Add the sliced mushrooms to the skillet and cook until they become soft and start to release their moisture.
Pour in the light cream and bring to a gentle simmer. Stir in the truffle oil, and season with a pinch of salt and pepper. Allow the sauce to thicken slightly.
Stir in the fresh spinach until just wilted.
Add the drained pasta and sliced chicken into the skillet, tossing gently to combine and coat the pasta evenly with the creamy mushroom sauce.
Taste and adjust seasoning if needed before serving.