NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz chicken breast

1 cup cremini mushrooms

0.25 cup non-fat plain Greek yogurt

1 tsp truffle oil

1 tbsp parmesan cheese

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the pasta cooking water before draining the pasta.

• 3

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

• 4

  Add the diced chicken breast to the skillet, seasoning with half of the sea salt and black pepper, and cook until golden and cooked through.

• 5

  Add the sliced cremini mushrooms to the skillet and sauté for 5 minutes until they release their moisture and brown.

• 6

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 7

  In a small bowl, whisk together the Greek yogurt and the reserved pasta water until a smooth, thin consistency forms.

• 8

  Reduce the skillet heat to low, add the cooked pasta, and pour the yogurt mixture over the top.

• 9

  Toss everything together until the pasta is coated in a creamy sauce, then remove from heat.

• 10

  Drizzle with truffle oil, sprinkle with parmesan cheese, and season with the remaining salt and pepper before serving.