Name: Leek and Mushroom Pasta with Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Chickpea pasta; 2 slice Center-cut bacon; 3.5 oz Chicken breast; 1 cup Cremini mushrooms; 0.5 cup Leeks; 1 clove Garlic; 0.5 tbsp Extra virgin olive oil; 1 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

Leek and Mushroom Pasta with Bacon

Sautéed chicken and crispy bacon tossed with tender leeks and earthy mushrooms over protein-rich pasta for a satisfying, savory finish.

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NUTRITION

Protein

52.2g

Fat

22.3g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea pasta

2 slice Center-cut bacon

3.5 oz Chicken breast

1 cup Cremini mushrooms

0.5 cup Leeks

1 clove Garlic

0.5 tbsp Extra virgin olive oil

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Boil chickpea pasta in salted water until al dente; reserve 1/4 cup pasta water and drain.
2
In a large skillet, cook bacon until crisp, then remove and chop into small pieces.
3
In the same pan with olive oil, sauté diced chicken over medium heat until golden and cooked through.
4
Add sliced leeks and mushrooms to the pan, cooking until the vegetables are softened and fragrant.
5
Stir in minced garlic, sea salt, and black pepper, cooking for one more minute.
6
Toss the cooked pasta and reserved water into the skillet, mixing well to coat the noodles.
7
Top with the chopped bacon, grated parmesan cheese, and fresh parsley before serving warm.