Creamy Truffle Mushroom Whole Wheat Pasta with Fresh Spinach

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

Creamy Truffle Mushroom Whole Wheat Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta with Fresh Spinach

Savor the earthy, decadent notes of truffle oil and wild mushrooms embraced by a creamy, tangy Greek yogurt sauce, tossed with tender whole wheat pasta, fresh spinach, and lean grilled chicken for an energizing, gourmet meal that's as wholesome as it is flavorful.

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NUTRITION

449kcal
Protein
37.4g
Fat
12.3g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

2 oz Grilled Chicken Breast

1 cup Sliced Mushrooms

2 cups Fresh Spinach

1/2 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Truffle Oil

1 clove Garlic, minced

1 small Shallot, chopped

Salt & Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper, and grill until fully cooked. Once cooled, slice into bite-sized strips.

  • 3

    In a large pan, warm the olive oil over medium heat. Sauté the minced garlic and chopped shallot until fragrant and translucent.

  • 4

    Add the sliced mushrooms and cook until they are tender and release their moisture, about 5-7 minutes.

  • 5

    Stir in the fresh spinach and allow it to wilt slightly.

  • 6

    Reduce the heat to low and mix in the Greek yogurt to create a creamy base. Drizzle the truffle oil over the mixture and stir well to combine.

  • 7

    Add the cooked pasta and grilled chicken to the pan, tossing gently until everything is evenly coated with the creamy sauce.

  • 8

    Season with additional salt and pepper as needed, and serve warm.

Creamy Truffle Mushroom Whole Wheat Pasta with Fresh Spinach

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

Creamy Truffle Mushroom Whole Wheat Pasta with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta with Fresh Spinach

Savor the earthy, decadent notes of truffle oil and wild mushrooms embraced by a creamy, tangy Greek yogurt sauce, tossed with tender whole wheat pasta, fresh spinach, and lean grilled chicken for an energizing, gourmet meal that's as wholesome as it is flavorful.

NUTRITION

449kcal
Protein
37.4g
Fat
12.3g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

2 oz Grilled Chicken Breast

1 cup Sliced Mushrooms

2 cups Fresh Spinach

1/2 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Truffle Oil

1 clove Garlic, minced

1 small Shallot, chopped

Salt & Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast lightly with salt and pepper, and grill until fully cooked. Once cooled, slice into bite-sized strips.

  • 3

    In a large pan, warm the olive oil over medium heat. Sauté the minced garlic and chopped shallot until fragrant and translucent.

  • 4

    Add the sliced mushrooms and cook until they are tender and release their moisture, about 5-7 minutes.

  • 5

    Stir in the fresh spinach and allow it to wilt slightly.

  • 6

    Reduce the heat to low and mix in the Greek yogurt to create a creamy base. Drizzle the truffle oil over the mixture and stir well to combine.

  • 7

    Add the cooked pasta and grilled chicken to the pan, tossing gently until everything is evenly coated with the creamy sauce.

  • 8

    Season with additional salt and pepper as needed, and serve warm.