Creamy Truffle Mushroom Pasta with Roasted Chicken and Asparagus

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 and Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Roasted Chicken and Asparagus

Enjoy a luxurious dinner featuring tender roasted chicken, earthy mushrooms, crisp asparagus, and whole grain pasta enveloped in a light, creamy truffle-infused sauce. This dish balances savory flavors with a hint of indulgence, perfect for a satisfying yet healthful meal.

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NUTRITION

338kcal
Protein
37.9g
Fat
8.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

½ cup Sliced Mushrooms

½ cup Asparagus (cut)

½ cup Whole Grain Pasta (cooked)

¼ cup Low-Fat Greek Yogurt

1 tsp Truffle Oil

1 clove Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Season the chicken breast with salt and pepper, and roast it on a baking sheet for 18-20 minutes or until fully cooked.

  • 2

    While the chicken roasts, cook the whole grain pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a skillet, warm a small drizzle of truffle oil over medium heat. Add the minced garlic and sliced mushrooms. Sauté for 4-5 minutes until the mushrooms soften.

  • 4

    Add the asparagus to the skillet and continue sautéing for another 3-4 minutes until they are tender-crisp.

  • 5

    Lower the heat and stir in the low-fat Greek yogurt, mixing well with the mushrooms and asparagus. Drizzle the remaining truffle oil for extra flavor. Season with additional salt and pepper if needed.

  • 6

    Slice the roasted chicken and combine it with the cooked pasta. Gently fold in the creamy mushroom and asparagus mixture, ensuring everything is evenly coated.

  • 7

    Serve warm and enjoy the delicate balance of creamy truffle flavor with tender roasted chicken and vibrant vegetables.

Creamy Truffle Mushroom Pasta with Roasted Chicken and Asparagus

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 and Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Pasta with Roasted Chicken and Asparagus

Enjoy a luxurious dinner featuring tender roasted chicken, earthy mushrooms, crisp asparagus, and whole grain pasta enveloped in a light, creamy truffle-infused sauce. This dish balances savory flavors with a hint of indulgence, perfect for a satisfying yet healthful meal.

NUTRITION

338kcal
Protein
37.9g
Fat
8.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

½ cup Sliced Mushrooms

½ cup Asparagus (cut)

½ cup Whole Grain Pasta (cooked)

¼ cup Low-Fat Greek Yogurt

1 tsp Truffle Oil

1 clove Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Season the chicken breast with salt and pepper, and roast it on a baking sheet for 18-20 minutes or until fully cooked.

  • 2

    While the chicken roasts, cook the whole grain pasta according to package instructions until al dente. Drain and set aside.

  • 3

    In a skillet, warm a small drizzle of truffle oil over medium heat. Add the minced garlic and sliced mushrooms. Sauté for 4-5 minutes until the mushrooms soften.

  • 4

    Add the asparagus to the skillet and continue sautéing for another 3-4 minutes until they are tender-crisp.

  • 5

    Lower the heat and stir in the low-fat Greek yogurt, mixing well with the mushrooms and asparagus. Drizzle the remaining truffle oil for extra flavor. Season with additional salt and pepper if needed.

  • 6

    Slice the roasted chicken and combine it with the cooked pasta. Gently fold in the creamy mushroom and asparagus mixture, ensuring everything is evenly coated.

  • 7

    Serve warm and enjoy the delicate balance of creamy truffle flavor with tender roasted chicken and vibrant vegetables.