NUTRITION

SERVINGS

INGREDIENTS

2 oz Whole Wheat Pasta (dry)

3 oz Chicken Breast

100 g Mushrooms

1/4 cup Nonfat Greek Yogurt

1/2 cup Unsweetened Almond Milk

1 tsp Truffle Oil

1 tsp Olive Oil

2 cloves Garlic

1 medium Shallot

2 tbsp Fresh Parsley

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 lightly with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat and sauté the chicken breast until fully cooked, about 4-5 minutes per side. Once cooked, slice into strips or bite-sized pieces.

• 3

  In the same skillet, add the minced garlic and finely chopped shallot, sautéing until fragrant and translucent.

• 4

  Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.

• 5

  Lower the heat and stir in the unsweetened almond milk and nonfat Greek yogurt to create a light creamy sauce. Mix well.

• 6

  Drizzle in the truffle oil and add the cooked chicken pieces to the skillet. Stir gently to combine.

• 7

  Fold in the drained pasta and toss until the pasta is evenly coated with the creamy mushroom sauce.

• 8

  Finish off by sprinkling with fresh chopped parsley, adjust salt and pepper to taste, and serve immediately.