NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz chicken breast

1 cup cremini mushrooms

0.25 cup non-fat Greek yogurt

1 tbsp grated Parmesan cheese

1 tsp truffle oil

1 clove garlic

0.25 cup low-sodium vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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

  While pasta cooks, season the chicken breast with half the salt and pepper, then grill in a non-stick pan over medium-high heat until cooked through.

• 3

  Remove chicken to rest, then in the same pan, sauté sliced mushrooms and minced garlic until the mushrooms are golden and tender.

• 4

  Reduce heat to low and whisk in the vegetable broth, Greek yogurt, and Parmesan cheese until a smooth, creamy sauce forms.

• 5

  Slice the chicken into strips and add it to the pan along with the cooked pasta, tossing well to coat in the velvety sauce.

• 6

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