NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz chickpea pasta

1 cup cremini mushrooms

1 clove garlic

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

0.5 tsp truffle oil

0.5 tsp avocado oil

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 chickpea pasta according to package directions, reserving 1/4 cup of pasta water before draining.

• 2

  While the pasta cooks, heat the avocado oil in a large skillet over medium-high heat and add the diced chicken breast, seasoning with sea salt and black pepper.

• 3

  Cook the chicken until golden and cooked through, then remove it from the pan and set it aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and minced garlic, sautéing until the mushrooms are tender and browned.

• 5

  Lower the heat to medium-low, then return the chicken to the pan and stir in the Greek yogurt, parmesan cheese, and reserved pasta water to create a smooth sauce.

• 6

  Add the cooked pasta to the skillet, tossing everything together until well-coated and heated through.

• 7

  Remove from heat, drizzle with the truffle oil, and garnish with fresh parsley before serving.