Creamy Truffle Mushroom Pasta with Sautéed Spinach

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

Creamy Truffle Mushroom Pasta with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Sautéed Spinach

Enjoy a sophisticated, yet wholesome dish featuring protein-packed chickpea pasta and tender grilled chicken, tossed with earthy sautéed mushrooms and vibrant spinach. A light, creamy sauce enriched by a hint of truffle oil brings it all together for a delightful and luxurious meal experience.

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NUTRITION

458kcal
Protein
47.1g
Fat
14.3g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

3 oz Grilled Chicken Breast

1 cup Sliced Button Mushrooms

2 cups Fresh Spinach

1/4 cup Nonfat Greek Yogurt

1 tsp Truffle Oil

1 tsp Olive Oil

2 cloves Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a pot of water to boil, add a pinch of salt, and cook the chickpea pasta according to package directions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper, and grill over medium heat for about 5-6 minutes per side until fully cooked. Slice into strips.

  • 3

    Heat olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant, then add the sliced mushrooms. Cook until mushrooms are tender and lightly browned.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt and truffle oil into the mushroom and spinach mixture. Season with salt and pepper. Mix until a creamy sauce forms.

  • 6

    Toss the cooked chickpea pasta into the sauce to coat evenly.

  • 7

    Plate the pasta and top with the sliced grilled chicken. Garnish with an extra drizzle of truffle oil, if desired, and serve immediately.

Creamy Truffle Mushroom Pasta with Sautéed Spinach

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

Creamy Truffle Mushroom Pasta with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Sautéed Spinach

Enjoy a sophisticated, yet wholesome dish featuring protein-packed chickpea pasta and tender grilled chicken, tossed with earthy sautéed mushrooms and vibrant spinach. A light, creamy sauce enriched by a hint of truffle oil brings it all together for a delightful and luxurious meal experience.

NUTRITION

458kcal
Protein
47.1g
Fat
14.3g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

3 oz Grilled Chicken Breast

1 cup Sliced Button Mushrooms

2 cups Fresh Spinach

1/4 cup Nonfat Greek Yogurt

1 tsp Truffle Oil

1 tsp Olive Oil

2 cloves Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a pot of water to boil, add a pinch of salt, and cook the chickpea pasta according to package directions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper, and grill over medium heat for about 5-6 minutes per side until fully cooked. Slice into strips.

  • 3

    Heat olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant, then add the sliced mushrooms. Cook until mushrooms are tender and lightly browned.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt and truffle oil into the mushroom and spinach mixture. Season with salt and pepper. Mix until a creamy sauce forms.

  • 6

    Toss the cooked chickpea pasta into the sauce to coat evenly.

  • 7

    Plate the pasta and top with the sliced grilled chicken. Garnish with an extra drizzle of truffle oil, if desired, and serve immediately.