NUTRITION

SERVINGS

INGREDIENTS

2.5 oz boneless skinless chicken breast

1.5 oz dry chickpea pasta

1 cup sliced cremini mushrooms

0.5 cup chopped wild garlic leaves

0.13 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

PREPARATION

• 1

  Boil water and cook chickpea pasta according to package directions until al dente.

• 2

  Heat olive oil in a large skillet over medium-high heat.

• 3

  Season chicken with sea salt and black pepper, then sear until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove chicken to rest, then add sliced mushrooms to the same skillet, sautéing until they release their moisture and turn golden brown.

• 5

  Stir in the chopped wild garlic leaves for 1 minute until just wilted.

• 6

  In a small bowl, whisk together Greek yogurt, lemon juice, and nutritional yeast to create the sauce base.

• 7

  Slice the rested chicken into thin strips.

• 8

  Lower the skillet heat to low, add the cooked pasta and chicken back in, then fold in the yogurt mixture until a silky sauce forms.