NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta

1 cup Mushrooms

1 cup Spinach

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Truffle Oil

1 clove Garlic

1 small Onion

1/2 cup Chicken Broth

PREPARATION

• 1

  Bring a pot of water to a boil and cook whole wheat pasta according to package directions until al dente. Drain and set aside.

• 2

  Season the chicken breast with salt and pepper. In a skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked. Remove from the skillet, let it rest, then slice into strips.

• 3

  In the same skillet, add olive oil and sauté the chopped onion and minced garlic until they become translucent and fragrant.

• 4

  Add the sliced mushrooms to the skillet and continue to sauté until they are tender and lightly browned.

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Allow it to simmer slightly.

• 6

  Mix in the non-fat Greek yogurt to create a creamy base, stirring continuously. Then add in the fresh spinach and cook until it wilts.

• 7

  Add the drained pasta and sliced chicken back to the skillet, tossing to combine with the creamy mushroom mixture.

• 8

  Finish by drizzling truffle oil evenly over the dish. Adjust seasonings with salt and pepper if necessary, and serve warm.