NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

1 cup Cremini mushrooms

0.25 cup Non-fat Greek yogurt

1 tsp Truffle oil

1 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Heat 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.

• 6

  Lower the heat to low and return the chicken to the pan along with the cooked pasta.

• 7

  In a small bowl, whisk together the Greek yogurt and reserved pasta water until smooth, then pour over the pasta mixture.

• 8

  Toss everything together gently until the sauce is creamy and coats the pasta, being careful not to boil the yogurt.

• 9

  Remove from heat and stir in the truffle oil, parmesan cheese, and remaining salt and pepper.

• 10

  Garnish with fresh chopped parsley and serve immediately.