NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

0.25 cup plain Greek yogurt

1 tsp truffle oil

1 tsp avocado oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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 pasta water before draining.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

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

• 4

  In the same skillet, add the sliced cremini mushrooms and minced shallots, sautéing until the mushrooms are browned and tender.

• 5

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

• 6

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

• 7

  Return the chicken to the pan along with the cooked pasta, tossing everything together until well-coated and heated through.

• 8

  Garnish with fresh parsley and serve immediately.