NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz dry whole wheat tagliatelle

1.5 cup cremini mushrooms

0.25 cup plain non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 tsp truffle oil

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the tagliatelle until al dente. Reserve 2 tablespoons of the pasta cooking water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then sauté in the skillet until golden brown and cooked through.

• 4

  Add the sliced mushrooms and minced garlic to the skillet, cooking until the mushrooms have released their moisture and are tender.

• 5

  Reduce the heat to low. Stir in the Greek yogurt and the reserved pasta water to create a smooth, creamy base.

• 6

  Add the cooked tagliatelle and parmesan cheese to the skillet, tossing gently to coat every strand in the sauce.

• 7

  Remove from the heat and drizzle with truffle oil. Garnish with chopped fresh parsley before serving.