NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

2 oz Chickpea tagliatelle

1 cup Cremini mushrooms

1 clove Garlic

0.25 cup Plain non-fat Greek yogurt

1 tsp Truffle oil

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a large pot of salted water and cook the chickpea pasta according to package directions until al dente, reserving 1/4 cup of pasta water before draining.

• 2

  While pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until cooked through, then remove from the pan and slice into thin strips.

• 4

  In the same skillet, add the sliced mushrooms and cook until they release their moisture and develop a deep golden brown color.

• 5

  Add the minced garlic to the mushrooms and sauté for 1 minute until fragrant.

• 6

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

• 7

  Toss the cooked pasta and sliced chicken back into the skillet, coating every strand in the velvety truffle sauce.

• 8

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