NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz dry tagliatelle pasta

1 cup cremini mushrooms

1 tsp truffle oil

2 tbsp non-fat Greek yogurt

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear 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 sauté until they release their moisture and turn golden brown.

• 5

  Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.

• 6

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta.

• 7

  Reduce the skillet heat to low; stir in the Greek yogurt and reserved pasta water to create a creamy base.

• 8

  Return the chicken to the pan and add the cooked tagliatelle, tossing everything together to coat in the sauce.

• 9

  Remove from heat and drizzle with truffle oil, then garnish with fresh parsley and the remaining salt and pepper before serving.