NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1.5 oz chickpea pasta

1 cup cremini mushrooms

0.25 cup plain non-fat Greek yogurt

0.5 tsp white truffle oil

1 clove garlic

1 tbsp shallot

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp pasta water

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook chickpea pasta according to package directions, reserving 1 tablespoon of pasta water before draining.

• 2

  While pasta cooks, season diced chicken breast with sea salt and black pepper, then sauté in a non-stick skillet over medium-high heat until golden and cooked through.

• 3

  Remove chicken from the pan and add sliced mushrooms and shallots, sautéing until the mushrooms are browned and the shallots are translucent.

• 4

  Add minced garlic to the mushrooms and cook for 30 seconds until fragrant, then stir in the baby spinach until just wilted.

• 5

  In a small bowl, whisk together the Greek yogurt, white truffle oil, and reserved pasta water until a smooth, creamy consistency is reached.

• 6

  Reduce heat to low, return the chicken and cooked pasta to the skillet, and pour the truffle cream sauce over the mixture, tossing gently to coat.

• 7

  Garnish with fresh parsley and serve immediately while the truffle aroma is at its peak.