Creamy Truffle Mushroom Whole Wheat Pasta

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

Creamy Truffle Mushroom Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta

Savor a luxurious bowl of whole wheat pasta tossed with sautéed mushrooms, tender chicken breast, and a vibrant mix of baby spinach, all enveloped in a creamy Greek yogurt sauce with a delicate hint of truffle oil. This dish offers a satisfying balance of flavors and textures, perfect for a wholesome dinner.

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NUTRITION

504kcal
Protein
50.4g
Fat
12.5g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Chicken Breast

1 cup Sliced Mushrooms

1 cup Baby Spinach

1/2 cup Non-Fat Greek Yogurt

2 tbsp Parmesan Cheese

1 tsp Truffle Oil

1 clove Garlic

1/4 small Onion

Salt & Black Pepper to taste

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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. Sauté in a non-stick pan over medium heat until fully cooked (about 5-6 minutes per side), then slice into strips.

  • 3

    In the same pan, add a dash of salt and a little water if needed, and sauté the minced garlic and finely chopped onion until fragrant and translucent.

  • 4

    Add the sliced mushrooms to the pan and cook until they are tender and have released their moisture, about 4-5 minutes.

  • 5

    Stir in the baby spinach and let it wilt, about 1-2 minutes.

  • 6

    Reduce the heat to low and mix in the non-fat Greek yogurt to create a creamy sauce. Drizzle in the truffle oil and toss to combine.

  • 7

    Combine the cooked pasta and sliced chicken with the mushroom mixture. Mix in the grated Parmesan cheese and adjust seasoning with salt and pepper as needed.

  • 8

    Serve immediately, enjoying the blend of earthy mushrooms, savory chicken, and luxurious truffle notes.

Creamy Truffle Mushroom Whole Wheat Pasta

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

Creamy Truffle Mushroom Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Truffle Mushroom Whole Wheat Pasta

Savor a luxurious bowl of whole wheat pasta tossed with sautéed mushrooms, tender chicken breast, and a vibrant mix of baby spinach, all enveloped in a creamy Greek yogurt sauce with a delicate hint of truffle oil. This dish offers a satisfying balance of flavors and textures, perfect for a wholesome dinner.

NUTRITION

504kcal
Protein
50.4g
Fat
12.5g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 oz Chicken Breast

1 cup Sliced Mushrooms

1 cup Baby Spinach

1/2 cup Non-Fat Greek Yogurt

2 tbsp Parmesan Cheese

1 tsp Truffle Oil

1 clove Garlic

1/4 small Onion

Salt & Black Pepper to taste

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. Sauté in a non-stick pan over medium heat until fully cooked (about 5-6 minutes per side), then slice into strips.

  • 3

    In the same pan, add a dash of salt and a little water if needed, and sauté the minced garlic and finely chopped onion until fragrant and translucent.

  • 4

    Add the sliced mushrooms to the pan and cook until they are tender and have released their moisture, about 4-5 minutes.

  • 5

    Stir in the baby spinach and let it wilt, about 1-2 minutes.

  • 6

    Reduce the heat to low and mix in the non-fat Greek yogurt to create a creamy sauce. Drizzle in the truffle oil and toss to combine.

  • 7

    Combine the cooked pasta and sliced chicken with the mushroom mixture. Mix in the grated Parmesan cheese and adjust seasoning with salt and pepper as needed.

  • 8

    Serve immediately, enjoying the blend of earthy mushrooms, savory chicken, and luxurious truffle notes.