NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz chicken breast

1 cup cremini mushrooms

0.25 cup nonfat 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

1 tsp olive oil

PREPARATION

• 1

  Cook the chickpea pasta in a pot of boiling salted water 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, seasoning with half of the salt and pepper.

• 3

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

• 4

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

• 5

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

• 6

  Add the cooked pasta and chicken back into the skillet, tossing gently to coat everything in the creamy truffle sauce.

• 7

  Garnish with fresh chopped parsley and serve immediately.