NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz tagliatelle pasta

1 cup cremini mushrooms

2 tbsp nonfat Greek yogurt

1 tsp truffle oil

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the tagliatelle according to package directions until al dente.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium-high heat and add the diced chicken breast, seasoning with sea salt and black pepper.

• 3

  Once chicken is golden and cooked through, add the sliced cremini mushrooms and sauté until they release their moisture and turn brown.

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant, then reduce heat to low.

• 5

  Reserve 1/4 cup of pasta water, then drain the pasta and add it to the skillet.

• 6

  Whisk the Greek yogurt with the reserved pasta water until smooth, then pour over the pasta and toss to create a creamy coating.

• 7

  Remove from heat, drizzle with truffle oil, and garnish with parmesan cheese and fresh parsley before serving.