NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1.5 oz whole wheat penne

1 cup cremini mushrooms

0.25 cup plain Greek yogurt

1 tsp truffle oil

1 tbsp parmesan cheese

1 tsp olive oil

1 clove garlic

0.25 cup chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the whole wheat penne according to package directions until al dente, reserving two tablespoons of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and sear the chicken pieces with sea salt and black pepper until golden and fully cooked.

• 3

  Remove the chicken from the skillet and set aside, then add the sliced cremini mushrooms to the same pan and sauté until they release their moisture and turn a deep golden brown.

• 4

  Stir in the minced garlic and cook for one minute until fragrant, then pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 5

  Lower the heat to a simmer and whisk the Greek yogurt and truffle oil together in a small bowl before stirring the mixture into the skillet to create a smooth sauce.

• 6

  Add the cooked pasta, seared chicken, and the reserved pasta water to the skillet, tossing gently to ensure every noodle is coated in the creamy truffle sauce.

• 7

  Garnish the dish with grated parmesan cheese and fresh chopped parsley before serving immediately while warm.