NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea tagliatelle

1 cup cremini mushrooms

1 cup baby spinach

0.25 cup plain Greek yogurt

1 tsp truffle oil

1 clove garlic

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil the chickpea tagliatelle in salted water until al dente, reserving 2 tablespoons of the pasta water before draining.

• 2

  Dice the chicken breast into bite-sized pieces and sauté in a large non-stick skillet over medium-high heat until golden and cooked through.

• 3

  Add the diced yellow onion and sliced cremini mushrooms to the skillet, cooking until the mushrooms are tender and browned.

• 4

  Stir in the minced garlic and baby spinach, cooking for 1 minute until the spinach is just wilted.

• 5

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

• 6

  Toss the cooked tagliatelle into the skillet until well-coated, seasoning with sea salt and black pepper.

• 7

  Garnish with freshly chopped parsley and serve immediately.