NUTRITION

SERVINGS

INGREDIENTS

2 oz chicken breast

1.5 oz chickpea pasta

1 cup cremini mushrooms

0.5 cup plain greek yogurt

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 cup pasta water

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp nutritional yeast

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 0.25 cup of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and sauté the cubed chicken breast until golden and cooked through.

• 3

  Add the sliced mushrooms to the skillet and cook for 5 minutes until they release their moisture and turn a deep golden brown.

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant, then reduce the heat to low.

• 5

  In a small bowl, whisk together the Greek yogurt, nutritional yeast, and reserved pasta water until the mixture is completely smooth.

• 6

  Add the cooked pasta to the skillet, pour in the yogurt mixture, and toss gently until the sauce is creamy and coats every strand.

• 7

  Season with sea salt and black pepper, then garnish with fresh parsley before serving warm.