NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz chicken breast

1 cup cremini mushrooms

1 tsp olive oil

1 tsp truffle oil

0.25 cup plain Greek yogurt

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 chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast.

• 3

  Sauté the chicken until golden and cooked through, then add the sliced mushrooms and minced garlic to the pan.

• 4

  Cook until the mushrooms are tender and the garlic is fragrant, then remove the skillet from the heat.

• 5

  In a small bowl, whisk together the Greek yogurt, truffle oil, and the reserved pasta water until smooth.

• 6

  Toss the cooked pasta into the skillet with the chicken and mushrooms, then pour the yogurt mixture over the top.

• 7

  Season with sea salt and black pepper, stirring gently to coat everything in the creamy sauce.

• 8

  Garnish with fresh parsley and serve immediately while warm.