NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne pasta

1 cup Cremini mushrooms

1 cup Baby spinach

2 tbsp Nonfat plain Greek yogurt

1 tsp Truffle oil

1 clove Garlic

1 tbsp Shallot

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 whole wheat penne until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then sauté in the skillet until golden and cooked through.

• 4

  Add the sliced mushrooms and finely diced shallots to the skillet, cooking until the mushrooms are tender and the shallots are translucent.

• 5

  Stir in the minced garlic and baby spinach, cooking for about 1 minute just until the spinach has wilted.

• 6

  Reduce the heat to low, then fold in the cooked pasta, reserved pasta water, Greek yogurt, and truffle oil, stirring constantly until a creamy sauce forms and coats the pasta.