NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

1 oz chickpea pasta

1 cup cremini mushrooms

0.25 cup non-fat greek yogurt

1 tsp truffle oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook chickpea pasta until al dente; reserve 2 tablespoons of pasta water before draining.

• 2

  Season chicken breast with sea salt and black pepper, then sear in a skillet with olive oil over medium-high heat until cooked through and golden.

• 3

  Remove chicken from the skillet to rest, then sauté sliced mushrooms and minced garlic in the same pan until the mushrooms are tender and fragrant.

• 4

  Lower the heat to low and stir in the Greek yogurt, reserved pasta water, and truffle oil to create a smooth, creamy sauce base.

• 5

  Slice the chicken into strips and add it back to the skillet along with the cooked pasta, tossing gently to coat every ingredient in the truffle sauce.

• 6

  Garnish with freshly chopped parsley and serve immediately while warm.