NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea penne pasta

1 cup cremini mushrooms

2 tbsp plain Greek yogurt

1 tsp truffle oil

0.25 cup low-sodium chicken broth

1 clove garlic

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 until al dente.

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and cook the chicken until golden and cooked through, then remove from the pan and slice into strips.

• 4

  In the same skillet, add the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender and lightly browned.

• 5

  Reduce the heat to low, then stir in the chicken broth and Greek yogurt, whisking constantly until a smooth, creamy sauce forms.

• 6

  Add the cooked pasta and sliced chicken back to the skillet, tossing gently to coat everything in the sauce.

• 7

  Drizzle the truffle oil over the pasta and garnish with fresh parsley and the remaining salt and pepper before serving.