NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1.5 oz Chickpea pasta

1 cup Cremini mushrooms

0.25 cup Nonfat Greek yogurt

1 tsp Truffle oil

1 cup Baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 3

  Heat a large non-stick skillet over medium-high heat and cook the chicken until golden brown and cooked through, then remove from the pan.

• 4

  In the same skillet, add the sliced cremini mushrooms and minced garlic, sautéing until the mushrooms are tender and browned.

• 5

  Lower the heat and add the baby spinach to the skillet, stirring just until it begins to wilt.

• 6

  In a small bowl, whisk together the Greek yogurt and truffle oil with one tablespoon of the pasta cooking water to create a smooth, creamy base.

• 7

  Drain the pasta and add it to the skillet along with the cooked chicken.

• 8

  Remove the skillet from the heat and pour the truffle yogurt sauce over the pasta, tossing gently to coat every piece evenly.

• 9

  Garnish with freshly chopped parsley and serve immediately while warm.