NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

1 cup Cremini mushrooms

2 tbsp Plain Greek yogurt

1 tbsp Parmesan cheese

1 tsp Truffle oil

1 clove Garlic

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Boil water and cook chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

  Season chicken breast with half the salt and pepper, then pan-sear in a non-stick skillet over medium-high heat until cooked through, about 5-6 minutes per side.

• 3

  Remove chicken from the pan to rest, then slice into thin strips.

• 4

  In the same skillet, add the sliced mushrooms and cook until browned and tender.

• 5

  Add minced garlic to the mushrooms and sauté for 30 seconds until fragrant.

• 6

  Deglaze the pan with chicken broth, scraping up any browned bits, and simmer for 2 minutes to reduce slightly.

• 7

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

• 8

  Toss the cooked pasta and sliced chicken into the sauce until well coated.

• 9

  Remove from heat and drizzle with truffle oil and fresh parsley before serving.