NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

0.25 cup non-fat Greek yogurt

1 tsp truffle oil

1 tsp olive oil

1 clove garlic

1 tbsp shallots

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, reserving 1/4 cup of the starchy pasta water before draining.

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and minced shallots, sautéing until the mushrooms have released their moisture and are deeply browned.

• 5

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then reduce the heat to low.

• 6

  Whisk together the Greek yogurt, reserved pasta water, and truffle oil in a small bowl before stirring it into the mushroom mixture to create a creamy sauce.

• 7

  Add the cooked pasta and chicken back into the skillet, tossing gently to coat every strand in the truffle sauce.

• 8

  Garnish with fresh parsley and the remaining black pepper before serving immediately.