NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz dry chickpea pasta

1 cup cremini mushrooms

1 tsp olive oil

1 clove garlic

0.25 cup plain Greek yogurt

1 tsp truffle oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with 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 cremini mushrooms and sauté until they release their moisture and turn golden brown, adding the minced garlic for the last 60 seconds.

• 5

  Reduce the heat to low, then return the chicken to the skillet and stir in the cooked pasta and reserved pasta water.

• 6

  Remove the skillet from the heat entirely and quickly fold in the Greek yogurt and truffle oil until a smooth, creamy sauce forms that coats every noodle.

• 7

  Garnish with freshly chopped parsley and serve immediately while the truffle aroma is at its peak.