Creamy Truffle Mushroom Pasta with Fresh Herbs

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

Creamy Truffle Mushroom Pasta with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Fresh Herbs

Savor this luxurious pasta dish featuring al dente whole wheat pasta tossed with sautéed mushrooms and grilled chicken, enveloped in a light, tangy creamy sauce accented by a drizzle of aromatic truffle oil and fresh chopped herbs for an enhanced flavor experience.

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NUTRITION

492kcal
Protein
44.5g
Fat
14.4g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (56g dry)

1 cup sliced White Button Mushrooms (70g)

3 oz grilled Chicken Breast (85g)

1 tsp Extra Virgin Olive Oil (5g)

1 tsp Truffle Oil (5g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tbsp grated Parmesan Cheese (5g)

2 tbsp chopped Fresh Herbs (6g)

1 clove minced Garlic (3g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a pot of lightly salted water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat the extra virgin olive oil in a pan over medium heat. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are soft and slightly golden.

  • 3

    Add the grilled chicken breast, sliced into bite-sized pieces, to the pan and warm through.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt with a drizzle of truffle oil to create a light creamy sauce.

  • 5

    Toss the pasta with the mushroom and chicken mixture. Remove the pan from heat and stir in the creamy yogurt sauce, ensuring the pasta is evenly coated.

  • 6

    Garnish with grated Parmesan cheese and freshly chopped herbs. Serve immediately.

Creamy Truffle Mushroom Pasta with Fresh Herbs

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

Creamy Truffle Mushroom Pasta with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Fresh Herbs

Savor this luxurious pasta dish featuring al dente whole wheat pasta tossed with sautéed mushrooms and grilled chicken, enveloped in a light, tangy creamy sauce accented by a drizzle of aromatic truffle oil and fresh chopped herbs for an enhanced flavor experience.

NUTRITION

492kcal
Protein
44.5g
Fat
14.4g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (56g dry)

1 cup sliced White Button Mushrooms (70g)

3 oz grilled Chicken Breast (85g)

1 tsp Extra Virgin Olive Oil (5g)

1 tsp Truffle Oil (5g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tbsp grated Parmesan Cheese (5g)

2 tbsp chopped Fresh Herbs (6g)

1 clove minced Garlic (3g)

PREPARATION

  • 1

    Bring a pot of lightly salted water to a boil and cook the whole wheat pasta until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat the extra virgin olive oil in a pan over medium heat. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are soft and slightly golden.

  • 3

    Add the grilled chicken breast, sliced into bite-sized pieces, to the pan and warm through.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt with a drizzle of truffle oil to create a light creamy sauce.

  • 5

    Toss the pasta with the mushroom and chicken mixture. Remove the pan from heat and stir in the creamy yogurt sauce, ensuring the pasta is evenly coated.

  • 6

    Garnish with grated Parmesan cheese and freshly chopped herbs. Serve immediately.