NUTRITION

SERVINGS

INGREDIENTS

2 ounces whole wheat pasta (dry)

3 ounces chicken breast (cooked)

1 cup sliced cremini mushrooms

1 cup fresh spinach

1/4 cup plain nonfat Greek yogurt

1 teaspoon truffle oil

1 teaspoon olive oil

1 garlic clove, minced

1/4 cup grated Parmesan cheese

Salt and pepper to taste

PREPARATION

• 1

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

• 2

  Season the chicken breast with salt and pepper and cook it in a skillet over medium heat using olive oil until fully cooked, about 5-7 minutes per side. Slice into bite-sized pieces.

• 3

  In the same skillet, add a little extra olive oil if needed and sauté the minced garlic until fragrant. Add the sliced mushrooms and cook until they are tender and lightly browned.

• 4

  Reduce the heat to low and stir in the plain Greek yogurt, allowing it to warm into a creamy sauce without boiling.

• 5

  Add the fresh spinach to the pan and let it wilt slightly before combining with the cooked pasta and chicken.

• 6

  Drizzle the truffle oil over the mixture and toss gently to ensure all ingredients are coated with the creamy sauce.

• 7

  Finish by sprinkling the grated Parmesan cheese, adjust seasoning with salt and pepper, and serve immediately.