YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Truffle Pasta with Fresh Herbs
Enjoy an indulgent yet balanced pasta dish featuring whole wheat pasta tossed with sautéed cremini mushrooms, tender chicken breast, and a light creamy sauce enhanced by a hint of truffle oil and fresh herbs. This dish delivers a luxurious texture and earthy aroma that pairs perfectly with a refreshing burst of basil and parsley.
INGREDIENTS
2 oz Whole Wheat Pasta
3 oz Chicken Breast
100 g Cremini Mushrooms
1/4 cup Fat-Free Greek Yogurt
1 tsp Truffle Oil
2 tbsp Fresh Herbs (Parsley & Basil)
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breast lightly with salt and pepper. Sauté in a non-stick skillet over medium heat until fully cooked and lightly browned. Remove from skillet and slice into bite-sized pieces.
In the same skillet, add the cremini mushrooms and sauté until they release their moisture and begin to brown, about 5 minutes.
Reduce the heat to low and stir in the fat-free Greek yogurt to create a creamy base, then drizzle in the truffle oil. Let the sauce warm gently, being careful not to boil to avoid curdling.
Return the sliced chicken to the skillet and add the drained pasta. Toss everything together until well coated with the creamy mushroom sauce.
Finish by stirring in freshly chopped parsley and basil for a burst of freshness. Adjust seasoning with salt and pepper as needed before serving.