Healthy Creamy Truffle Mushroom Whole Wheat Pasta

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

Healthy Creamy Truffle Mushroom Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Truffle Mushroom Whole Wheat Pasta

Savor a plate of whole wheat pasta enveloped in a light, creamy truffle-infused mushroom sauce, accented with tender slices of grilled chicken breast. This dish harmonizes the earthy notes of mushrooms and truffle oil with a velvety sauce, delivering a satisfying meal balanced for protein and energy.

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NUTRITION

449kcal
Protein
40.1g
Fat
9.2g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Grilled Chicken Breast

1 cup Sliced White Button Mushrooms

1/4 cup Diced Onion

2 cloves Garlic

1/3 cup Low-Fat Milk

1 tsp Whole Wheat Flour

1 tsp Truffle Oil

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PREPARATION

  • 1

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

  • 2

    In a skillet, heat a small drizzle of truffle oil over medium heat and sauté diced onion and minced garlic until softened and fragrant.

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown lightly.

  • 4

    Sprinkle the whole wheat flour over the vegetables and stir well to create a light roux. Gradually stir in the low-fat milk to form a creamy sauce, ensuring there are no lumps.

  • 5

    Fold in the cooked pasta and add the sliced grilled chicken breast. Drizzle the remaining truffle oil over the dish for an aromatic finish.

  • 6

    Season the pasta with salt and pepper to taste, toss gently to coat evenly, and serve immediately.

Healthy Creamy Truffle Mushroom Whole Wheat Pasta

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

Healthy Creamy Truffle Mushroom Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Truffle Mushroom Whole Wheat Pasta

Savor a plate of whole wheat pasta enveloped in a light, creamy truffle-infused mushroom sauce, accented with tender slices of grilled chicken breast. This dish harmonizes the earthy notes of mushrooms and truffle oil with a velvety sauce, delivering a satisfying meal balanced for protein and energy.

NUTRITION

449kcal
Protein
40.1g
Fat
9.2g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Grilled Chicken Breast

1 cup Sliced White Button Mushrooms

1/4 cup Diced Onion

2 cloves Garlic

1/3 cup Low-Fat Milk

1 tsp Whole Wheat Flour

1 tsp Truffle Oil

PREPARATION

  • 1

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

  • 2

    In a skillet, heat a small drizzle of truffle oil over medium heat and sauté diced onion and minced garlic until softened and fragrant.

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown lightly.

  • 4

    Sprinkle the whole wheat flour over the vegetables and stir well to create a light roux. Gradually stir in the low-fat milk to form a creamy sauce, ensuring there are no lumps.

  • 5

    Fold in the cooked pasta and add the sliced grilled chicken breast. Drizzle the remaining truffle oil over the dish for an aromatic finish.

  • 6

    Season the pasta with salt and pepper to taste, toss gently to coat evenly, and serve immediately.