NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

0.25 cup plain Greek yogurt

1 tsp truffle oil

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

2 tbsp low-sodium vegetable broth

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions; reserve 2 tablespoons of the pasta water before draining.

• 2

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

• 3

  Remove the chicken to rest, then in the same pan, sauté the sliced mushrooms and minced garlic until the mushrooms are fragrant and tender.

• 4

  Lower the heat to low and stir in the Greek yogurt, nutritional yeast, vegetable broth, and the reserved pasta water to create a smooth, creamy sauce.

• 5

  Add the fresh baby spinach to the pan and stir until just wilted, then return the sliced chicken and cooked pasta to the pan.

• 6

  Drizzle the truffle oil over the mixture and toss everything together until thoroughly coated in the sauce before serving.