NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 oz dry chickpea pasta

1 cup sliced cremini mushrooms

0.25 cup non-fat Greek yogurt

1 tsp truffle oil

1 clove garlic

1 tbsp nutritional yeast

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Cook the chickpea pasta in boiling water until al dente, then drain and set aside.

• 2

  Season the chicken breast with sea salt and black pepper, then sauté in a non-stick skillet over medium heat until golden and cooked through.

• 3

  Remove the chicken from the pan and slice it into thin strips.

• 4

  In the same pan, add the sliced cremini mushrooms and minced garlic, cooking until the mushrooms release their moisture and brown slightly.

• 5

  Reduce the heat to medium-low and whisk in the chicken broth, nutritional yeast, and non-fat Greek yogurt until a smooth, creamy sauce forms.

• 6

  Return the pasta and chicken to the skillet, tossing gently to coat every strand in the savory sauce.

• 7

  Finish the dish by drizzling with truffle oil and garnishing with fresh parsley before serving.