YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Pasta with Wilted Greens
Savor this luxurious yet light pasta dish featuring whole wheat pasta tossed with tender, sautéed mushrooms, succulent shredded chicken, and vibrant wilted spinach. The creamy Greek yogurt sauce is elevated with a hint of aromatic truffle oil and a medley of savory aromatics, creating a balanced dish that's both indulgent and aligned with your nutritional goals.
INGREDIENTS
2 oz Whole Wheat Pasta
3 oz Chicken Breast (cooked, shredded)
100g White Button Mushrooms
1 cup Fresh Spinach
1/2 cup Nonfat Greek Yogurt
1/4 medium Yellow Onion
1 Garlic Clove
1 tsp Olive Oil
1/2 tsp Truffle Oil
Salt and Pepper to taste
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent.
Add sliced white button mushrooms to the skillet and cook for about 5-7 minutes until they release their juices and begin to brown.
Stir in the shredded chicken breast and allow it to warm through with the mushrooms.
Mix in the nonfat Greek yogurt, stirring continuously. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired creamy consistency.
Fold in the fresh spinach and let it wilt into the sauce. Drizzle in the truffle oil and season with salt and pepper to taste.
Toss the cooked pasta with the creamy mushroom sauce until well combined. Serve immediately and enjoy the delicate balance of flavors.