NUTRITION

SERVINGS

INGREDIENTS

3 ounces Chicken Breast

2 ounces Whole Wheat Pasta

1 cup sliced Button Mushrooms

1/4 cup Plain Low-Fat Greek Yogurt

1 teaspoon Truffle Oil

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and add the whole wheat pasta; cook until al dente, then drain and set aside.

• 2

  Season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken until fully cooked and lightly browned, about 4-5 minutes per side, then remove from the skillet and slice into strips.

• 3

  In the same skillet, add a dash of olive oil if needed and sauté the minced garlic until fragrant. Add the sliced mushrooms and cook until they are tender and beginning to brown, about 4 minutes.

• 4

  Lower the heat and stir in the Greek yogurt to create a creamy sauce, mixing well with the mushrooms. Drizzle the truffle oil and season with additional salt and pepper.

• 5

  Combine the cooked pasta and sliced chicken with the mushroom sauce, stirring gently until everything is well coated.

• 6

  Plate the dish and serve immediately, enjoying the rich flavors and creamy texture.