Creamy Truffle Mushroom Pasta with Roasted Chicken

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

Creamy Truffle Mushroom Pasta with Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Roasted Chicken

Indulge in a silky, savory pasta dish featuring tender roasted chicken, earthy mushrooms, and a delicate creamy sauce accented by a touch of luxurious truffle oil. This balanced meal delivers a satisfying blend of protein, whole grains, and robust flavor perfect for a dinner that nourishes both body and soul.

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NUTRITION

345kcal
Protein
37.1g
Fat
9.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Roasted Chicken Breast

1/2 cup cooked Whole Wheat Pasta

100g Sautéed Mushrooms

1/4 cup Unsweetened Almond Milk

1 tsp Truffle Oil

1 tbsp Whole Wheat Flour

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F if the chicken is not already roasted. Season the chicken breast lightly with salt and pepper, then roast until cooked through (or use pre-roasted chicken).

  • 2

    Cook whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 3

    In a pan over medium heat, lightly sauté minced garlic until fragrant. Add sliced mushrooms and cook until tender, about 5 minutes.

  • 4

    Sprinkle whole wheat flour over the mushrooms and stir to combine. Gradually pour in unsweetened almond milk, stirring continuously to create a light, creamy sauce. Let it simmer for 2-3 minutes until slightly thickened.

  • 5

    Add the cooked pasta to the mushroom sauce and toss gently to coat.

  • 6

    Slice the roasted chicken breast and layer it on top of the pasta. Drizzle the truffle oil evenly over the dish for an aromatic finish.

  • 7

    Season with salt and pepper to taste and serve immediately while warm.

Creamy Truffle Mushroom Pasta with Roasted Chicken

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

Creamy Truffle Mushroom Pasta with Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Roasted Chicken

Indulge in a silky, savory pasta dish featuring tender roasted chicken, earthy mushrooms, and a delicate creamy sauce accented by a touch of luxurious truffle oil. This balanced meal delivers a satisfying blend of protein, whole grains, and robust flavor perfect for a dinner that nourishes both body and soul.

NUTRITION

345kcal
Protein
37.1g
Fat
9.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Roasted Chicken Breast

1/2 cup cooked Whole Wheat Pasta

100g Sautéed Mushrooms

1/4 cup Unsweetened Almond Milk

1 tsp Truffle Oil

1 tbsp Whole Wheat Flour

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F if the chicken is not already roasted. Season the chicken breast lightly with salt and pepper, then roast until cooked through (or use pre-roasted chicken).

  • 2

    Cook whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 3

    In a pan over medium heat, lightly sauté minced garlic until fragrant. Add sliced mushrooms and cook until tender, about 5 minutes.

  • 4

    Sprinkle whole wheat flour over the mushrooms and stir to combine. Gradually pour in unsweetened almond milk, stirring continuously to create a light, creamy sauce. Let it simmer for 2-3 minutes until slightly thickened.

  • 5

    Add the cooked pasta to the mushroom sauce and toss gently to coat.

  • 6

    Slice the roasted chicken breast and layer it on top of the pasta. Drizzle the truffle oil evenly over the dish for an aromatic finish.

  • 7

    Season with salt and pepper to taste and serve immediately while warm.