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

Savor the luxurious blend of earthy mushrooms and tender spinach tossed with whole wheat pasta and a silky low-fat cream cheese sauce accented by a drizzle of aromatic truffle oil. Enhanced with succulent grilled chicken breast, this dish balances rich, creamy flavors with freshness and a hint of garlic and onion, creating a comforting meal perfect for any time of day.

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NUTRITION

504kcal
Protein
42.2g
Fat
13.9g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

2 cups Spinach

2 oz Low-Fat Cream Cheese

1 tsp Truffle Oil

1/4 medium Onion

1 clove Garlic

3 oz Chicken Breast

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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 with salt and pepper and grill or pan-sear until fully cooked. Slice into bite-sized pieces.

  • 3

    In a large pan, heat the truffle oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

  • 4

    Add the sliced mushrooms to the pan and cook until they soften and release their moisture.

  • 5

    Stir in the low-fat cream cheese to create a creamy base, mixing well with the mushrooms and aromatics.

  • 6

    Add the cooked pasta and grilled chicken to the pan, gently tossing to coat evenly in the sauce.

  • 7

    Fold in the fresh spinach and cook for an additional 1-2 minutes until the spinach wilts.

  • 8

    Adjust seasoning with salt and pepper to taste, then serve warm.

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

Savor the luxurious blend of earthy mushrooms and tender spinach tossed with whole wheat pasta and a silky low-fat cream cheese sauce accented by a drizzle of aromatic truffle oil. Enhanced with succulent grilled chicken breast, this dish balances rich, creamy flavors with freshness and a hint of garlic and onion, creating a comforting meal perfect for any time of day.

NUTRITION

504kcal
Protein
42.2g
Fat
13.9g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup sliced Mushrooms

2 cups Spinach

2 oz Low-Fat Cream Cheese

1 tsp Truffle Oil

1/4 medium Onion

1 clove Garlic

3 oz Chicken Breast

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper and grill or pan-sear until fully cooked. Slice into bite-sized pieces.

  • 3

    In a large pan, heat the truffle oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

  • 4

    Add the sliced mushrooms to the pan and cook until they soften and release their moisture.

  • 5

    Stir in the low-fat cream cheese to create a creamy base, mixing well with the mushrooms and aromatics.

  • 6

    Add the cooked pasta and grilled chicken to the pan, gently tossing to coat evenly in the sauce.

  • 7

    Fold in the fresh spinach and cook for an additional 1-2 minutes until the spinach wilts.

  • 8

    Adjust seasoning with salt and pepper to taste, then serve warm.