NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

0.25 cup non-fat Greek yogurt

0.25 tsp truffle oil

1 clove garlic

1 tbsp shallot

1 cup baby spinach

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp olive oil

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions, reserving 2 tablespoons of the pasta water before draining.

• 2

  Season the chicken breast with half of the salt and pepper, then sear in a pan with olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan to rest, then add the minced shallots and sliced mushrooms to the same pan, sautéing until they release their moisture and turn brown.

• 4

  Stir in the minced garlic and baby spinach, cooking just until the spinach begins to wilt.

• 5

  Reduce the heat to low and whisk in the Greek yogurt, truffle oil, remaining salt, pepper, and the reserved pasta water to create a creamy sauce.

• 6

  Slice the rested chicken and toss it back into the pan along with the cooked pasta, stirring until everything is well-coated and heated through.