NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz chickpea pasta

1 cup cremini mushrooms

1 small shallot

2 cloves garlic

2 tbsp non-fat Greek yogurt

0.25 tsp truffle oil

1 tbsp nutritional yeast

0.25 tsp extra virgin olive 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 chickpea pasta according to package directions until al dente.

• 2

  Reserve 0.25 cup of the pasta cooking water before draining the noodles.

• 3

  While pasta cooks, dice the chicken breast into bite-sized pieces and slice the mushrooms and shallot.

• 4

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

• 5

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

• 6

  In the same skillet, add the sliced mushrooms and shallots, cooking until the mushrooms are browned and the shallots are translucent.

• 7

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 8

  In a small bowl, whisk together the Greek yogurt, nutritional yeast, truffle oil, and the remaining salt and pepper.

• 9

  Reduce the skillet heat to low, then return the chicken to the pan along with the cooked pasta.

• 10

  Stir in the yogurt mixture and the reserved pasta water, tossing everything together until a creamy sauce forms and coats the pasta.

• 11

  Garnish with freshly chopped parsley and serve immediately while hot.