Creamy Truffle Mushroom Pasta with Sautéed Greens

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

Creamy Truffle Mushroom Pasta with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Sautéed Greens

Savor the earthy flavors of tender cremini mushrooms and vibrant sautéed spinach tossed with whole wheat pasta, succulent chicken breast, and a light creamy Greek yogurt sauce delicately finished with a drizzle of aromatic truffle oil. This dish combines the indulgence of truffle with a clean approach, offering a balanced meal that's both satisfying and nourishing.

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NUTRITION

505kcal
Protein
43.8g
Fat
15.3g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Cremini Mushrooms

2 cups Spinach

3 oz cooked Chicken Breast

1/4 cup Non-Fat Greek Yogurt

2 cloves Garlic

1 tsp Olive Oil

1 tsp Truffle Oil

1 tbsp grated Parmesan Cheese

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PREPARATION

  • 1

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

  • 2

    In a medium skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 3

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

  • 4

    Stir in the spinach and sauté until wilted, about 2-3 minutes.

  • 5

    Add the cooked chicken breast (sliced or shredded) to the skillet to heat through.

  • 6

    Reduce the heat to low and incorporate the non-fat Greek yogurt, stirring continuously to create a light creamy sauce without curdling.

  • 7

    Mix in the cooked pasta, ensuring it is well coated with the creamy mushroom and spinach mixture.

  • 8

    Finish by drizzling the truffle oil over the pasta and tossing gently. Sprinkle with grated Parmesan cheese.

  • 9

    Serve immediately and enjoy your creamy, flavorful, and balanced meal.

Creamy Truffle Mushroom Pasta with Sautéed Greens

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

Creamy Truffle Mushroom Pasta with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Sautéed Greens

Savor the earthy flavors of tender cremini mushrooms and vibrant sautéed spinach tossed with whole wheat pasta, succulent chicken breast, and a light creamy Greek yogurt sauce delicately finished with a drizzle of aromatic truffle oil. This dish combines the indulgence of truffle with a clean approach, offering a balanced meal that's both satisfying and nourishing.

NUTRITION

505kcal
Protein
43.8g
Fat
15.3g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Cremini Mushrooms

2 cups Spinach

3 oz cooked Chicken Breast

1/4 cup Non-Fat Greek Yogurt

2 cloves Garlic

1 tsp Olive Oil

1 tsp Truffle Oil

1 tbsp grated Parmesan Cheese

PREPARATION

  • 1

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

  • 2

    In a medium skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 3

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

  • 4

    Stir in the spinach and sauté until wilted, about 2-3 minutes.

  • 5

    Add the cooked chicken breast (sliced or shredded) to the skillet to heat through.

  • 6

    Reduce the heat to low and incorporate the non-fat Greek yogurt, stirring continuously to create a light creamy sauce without curdling.

  • 7

    Mix in the cooked pasta, ensuring it is well coated with the creamy mushroom and spinach mixture.

  • 8

    Finish by drizzling the truffle oil over the pasta and tossing gently. Sprinkle with grated Parmesan cheese.

  • 9

    Serve immediately and enjoy your creamy, flavorful, and balanced meal.