NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

1 cup Cremini mushrooms

1 cup Baby spinach

0.25 cup Non-fat Greek yogurt

1 tsp Truffle oil

1 tsp Olive oil

1 clove Garlic

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, reserving a small amount of pasta water before draining.

• 2

  Heat olive oil in a large skillet over medium-high heat and sauté the diced chicken until golden brown and cooked through.

• 3

  Add the sliced mushrooms and minced garlic to the skillet, cooking until the mushrooms release their moisture and turn tender.

• 4

  Lower the heat and stir in the baby spinach until it just begins to wilt.

• 5

  In a small bowl, whisk together the Greek yogurt, truffle oil, sea salt, and black pepper.

• 6

  Fold the cooked pasta and the yogurt mixture into the skillet, adding reserved pasta water as needed to reach a creamy consistency.

• 7

  Serve immediately topped with a sprinkle of grated parmesan cheese.