NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea tagliatelle

4 oz Chicken breast

1 cup Cremini mushrooms

1 clove Garlic

1 tsp Olive oil

0.25 cup Low sodium chicken broth

0.25 cup Plain nonfat 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 water and cook the chickpea tagliatelle until al dente, then drain and set aside.

• 2

  Heat olive oil in a skillet over medium heat and sauté the sliced chicken breast with sea salt and black pepper until golden.

• 3

  Add the sliced mushrooms and minced garlic to the skillet, cooking until the mushrooms release their moisture and turn brown.

• 4

  Reduce heat to low and stir in the chicken broth, Greek yogurt, and truffle oil until a smooth sauce forms.

• 5

  Add the cooked pasta to the skillet, tossing gently to coat the noodles in the creamy truffle sauce.

• 6

  Serve the pasta warm, topped with fresh parsley for a bright and flavorful finish.