NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz chicken breast

1 cup cremini mushrooms

1 cup baby spinach

1 small shallot

1 clove garlic

0.25 cup plain Greek yogurt

1 tsp truffle oil

2 tbsp low sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with a pinch of sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and minced shallot, sautéing until the mushrooms have released their moisture and turned golden brown.

• 5

  Add the minced garlic and baby spinach to the skillet, stirring for 1 minute until the spinach is just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, chicken broth, truffle oil, and the remaining sea salt and pepper.

• 7

  Reduce the skillet heat to low, then return the chicken and cooked pasta to the pan.

• 8

  Pour the yogurt mixture over the pasta, adding the reserved pasta water if needed to reach a creamy consistency, and toss gently until everything is well coated and heated through.