NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 oz chickpea tagliatelle

1 cup cremini mushrooms

1 clove garlic

0.25 cup plain non-fat Greek yogurt

0.5 tsp truffle oil

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea tagliatelle according to package instructions until al dente. Reserve 0.25 cup of pasta water before draining.

• 2

  While the pasta cooks, slice the chicken breast into thin strips and season 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 set aside.

• 4

  In the same skillet, add the sliced mushrooms and sauté until they release their moisture and turn golden brown. Add the minced garlic and cook for an additional minute until fragrant.

• 5

  Lower the heat to low. Whisk the Greek yogurt with the reserved pasta water until smooth, then add it to the skillet with the mushrooms.

• 6

  Stir in the truffle oil, parmesan cheese, and the remaining salt and pepper.

• 7

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

• 8

  Garnish with freshly chopped parsley and serve immediately while warm.