NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup cremini mushrooms

0.25 cup non-fat greek yogurt

1 tsp truffle oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

2 tbsp pasta water

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 2 tablespoons of the starchy cooking water before draining.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then sauté in a non-stick pan over medium-high heat until golden and cooked through.

• 3

  Remove the chicken and in the same pan, sauté the sliced mushrooms and diced shallots until the mushrooms are tender and browned.

• 4

  Add the minced garlic to the pan and cook for 30 seconds until fragrant, then return the cooked chicken to the pan.

• 5

  In a small bowl, whisk together the Greek yogurt, truffle oil, and reserved pasta water to create a smooth, creamy base.

• 6

  Lower the heat to low, toss the pasta into the pan with the chicken and mushrooms, and stir in the yogurt mixture until everything is evenly coated.

• 7

  Garnish with fresh parsley and the remaining sea salt and pepper before serving immediately.