NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz dry tagliatelle pasta

1 cup cremini mushrooms

0.25 cup plain Greek yogurt

0.5 tsp truffle oil

1 tbsp nutritional yeast

1 clove garlic

1 tbsp shallot

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While pasta cooks, heat a non-stick skillet over medium-high heat and sear the diced chicken breast until golden and cooked through.

• 3

  Remove chicken from the pan and add the sliced mushrooms and minced shallots, sautéing until the mushrooms release their moisture and turn brown.

• 4

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

• 5

  Reduce heat to low, then stir in the Greek yogurt, nutritional yeast, and a splash of pasta water to create a smooth, creamy sauce.

• 6

  Return the chicken to the pan and toss in the cooked tagliatelle, coating everything evenly in the sauce.

• 7

  Remove from heat and drizzle with truffle oil, then garnish with fresh parsley, sea salt, and black pepper.