NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

1 cup Cremini mushrooms

0.25 cup Non-fat Greek yogurt

1 tsp Truffle oil

1 clove Garlic

1 tbsp Nutritional yeast

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 a splash of pasta water before draining.

• 2

  Heat a non-stick skillet over medium heat and cook the diced chicken breast until golden and cooked through, then set aside.

• 3

  In the same skillet, sauté the sliced mushrooms and minced garlic until the mushrooms are tender and fragrant.

• 4

  In a small bowl, whisk together the Greek yogurt, truffle oil, nutritional yeast, sea salt, and black pepper to create the sauce base.

• 5

  Return the chicken and cooked pasta to the skillet with the mushrooms, then stir in the yogurt mixture and reserved pasta water until a creamy consistency forms.

• 6

  Garnish with fresh parsley and serve immediately.