NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz tagliatelle pasta

1 cup cremini mushrooms

0.25 cup Greek yogurt

1 cup fresh spinach

1 clove garlic

0.5 tsp truffle oil

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the tagliatelle according to package directions until al dente, reserving 2 tablespoons 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 the olive oil in a large skillet over medium-high heat and sauté 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 cook until they release their moisture and turn golden brown.

• 5

  Add the minced garlic to the mushrooms and sauté for 30 seconds until fragrant, then stir in the fresh spinach until just wilted.

• 6

  Reduce the heat to low and stir in the Greek yogurt, reserved pasta water, truffle oil, and the remaining salt and pepper to create a smooth sauce.

• 7

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

• 8

  Serve immediately topped with a sprinkle of parmesan cheese.