NUTRITION

SERVINGS

INGREDIENTS

2 ounces Whole Wheat Spaghetti (dry)

3 ounces Chicken Breast

1 cup sliced White Button Mushrooms

1/4 cup Low-Fat Cottage Cheese

1/2 cup Fresh Spinach

1 teaspoon Olive Oil

1 teaspoon Truffle Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

• 1

  Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.

• 2

  Season the chicken breast with salt and pepper. In a skillet over medium heat, heat olive oil and cook the chicken breast for about 4-5 minutes per side, or until fully cooked and golden. Remove from skillet and slice into strips.

• 3

  In the same skillet, add a little more olive oil if needed. Sauté the minced garlic for about 30 seconds until fragrant.

• 4

  Add the sliced mushrooms to the skillet and cook until they soften and release their moisture, about 3-4 minutes.

• 5

  Stir in the fresh spinach and cook until just wilted.

• 6

  Reduce the heat to low and mix in the low-fat cottage cheese, allowing it to warm and blend with the vegetables to form a creamy base.

• 7

  Drizzle in the truffle oil and adjust seasoning with salt and pepper.

• 8

  Toss the cooked whole wheat spaghetti into the skillet, mixing thoroughly to coat the pasta with the creamy mushroom sauce.

• 9

  Serve the pasta in a bowl and top with sliced chicken breast. Enjoy the delectable blend of earthy mushrooms and luxurious truffle aroma.