NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked whole wheat pasta

1 cup cremini mushrooms

0.25 cup plain non-fat Greek yogurt

1 tsp truffle oil

1 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

0.25 cup low sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Heat the olive oil in a medium skillet over medium heat and cook the chicken for 5-7 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the pan, let it rest for a few minutes, then slice into thin strips.

• 4

  In the same skillet, add the sliced mushrooms and minced shallots, sautéing for 5 minutes until the mushrooms have released their moisture and browned.

• 5

  Add the minced garlic and cook for an additional 30 seconds until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, scraping the bottom with a wooden spoon to incorporate the flavorful browned bits.

• 7

  Turn the heat to low and stir in the Greek yogurt, truffle oil, parmesan cheese, and the remaining salt and pepper until a smooth, creamy sauce forms.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing gently to coat everything in the truffle sauce before serving.