NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 cup cremini mushrooms

1 tsp olive oil

1 clove garlic

0.25 cup plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

1 tsp truffle oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne until al dente, reserving 1/4 cup of the pasta water before draining.

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the cubed chicken breast, seasoning with half of the sea salt and black pepper.

• 3

  Sauté the chicken for 5-6 minutes until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté for 4 minutes until they release their moisture and turn a deep golden brown.

• 5

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

• 6

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

• 7

  Fold in the cooked pasta and drizzle with truffle oil, tossing everything until well coated and heated through.

• 8

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