Name: Truffle Mushroom Linguine with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Whole wheat linguine; 4 oz Chicken breast; 2 cups Cremini mushrooms; 2 cloves Garlic; 1 tsp Olive oil; 1 tsp Truffle oil; 0.25 cup Plain non-fat Greek yogurt; 2 tbsp Parmesan cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Truffle Mushroom Linguine with Parmesan

Sautéed chicken and earthy mushrooms tossed with al dente linguine in a silky, truffle-infused sauce that feels incredibly indulgent.

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NUTRITION

Protein

53.1g

Fat

17.6g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole wheat linguine

4 oz Chicken breast

2 cups Cremini mushrooms

2 cloves Garlic

1 tsp Olive oil

1 tsp Truffle oil

0.25 cup Plain non-fat Greek yogurt

2 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
2
While pasta cooks, heat olive oil in a large skillet over medium-high heat and sauté the chicken strips until golden and cooked through.
3
Add the sliced mushrooms to the skillet, cooking until they release their moisture and become deeply browned.
4
Stir in the minced garlic for 30 seconds, then remove from heat and whisk in the Greek yogurt and truffle oil to create a light cream sauce.
5
Toss the cooked pasta into the skillet with a splash of reserved pasta water, coating every strand in the fragrant sauce.
6
Season with sea salt and black pepper, then serve topped with grated parmesan and fresh parsley.