NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz tagliatelle pasta

1 cup cremini mushrooms

0.25 cup nonfat Greek yogurt

0.5 tsp truffle oil

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the tagliatelle until al dente according to package directions.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the sliced chicken breast seasoned with half of the salt and pepper.

• 3

  Cook the chicken until golden and cooked through, approximately 5-6 minutes, then remove it from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and minced garlic, sautéing for 4-5 minutes until the mushrooms are tender and browned.

• 5

  In a small bowl, whisk the Greek yogurt with two tablespoons of warm pasta water until the mixture is smooth and creamy.

• 6

  Drain the pasta and add it to the skillet along with the cooked chicken and the yogurt sauce, tossing gently over low heat to combine.

• 7

  Drizzle the pasta with truffle oil and garnish with fresh parsley and the remaining salt and pepper before serving.