NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

1 tsp black truffle oil

2 tbsp plain non-fat Greek yogurt

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp 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

  Before draining the pasta, reserve approximately 1/4 cup of the starchy cooking water.

• 3

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

• 4

  Remove the chicken from the skillet, let it rest for a few minutes, and then slice it into bite-sized strips.

• 5

  In the same skillet, add the sliced cremini mushrooms and sauté until they release their moisture and begin to brown.

• 6

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

• 7

  Reduce the heat to low and whisk together the Greek yogurt and reserved pasta water in a small bowl until smooth.

• 8

  Add the cooked pasta, sliced chicken, and yogurt mixture to the skillet, tossing gently to coat everything in the creamy sauce.

• 9

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