NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup cremini mushrooms

1 tsp truffle oil

0.25 cup non-fat Greek yogurt

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tbsp water

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  Reserve one tablespoon of the starchy pasta water, then drain the pasta and set aside.

• 3

  Season the chicken breast with sea salt and black pepper, then sear in a non-stick pan over medium-high heat until fully cooked through.

• 4

  Remove the chicken from the pan and slice it into thin, bite-sized strips.

• 5

  In the same pan, sauté the sliced mushrooms and minced garlic until the mushrooms are tender and golden brown.

• 6

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

• 7

  Return the chicken and pasta to the pan, tossing gently to coat every ingredient in the truffle sauce.

• 8

  Garnish with fresh chopped parsley and serve immediately while hot.