NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

4 oz chicken breast

1 cup cremini mushrooms

1 cup fresh spinach

0.25 cup non-fat Greek yogurt

1 tsp truffle oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp pasta water

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 1 tablespoon of pasta water before draining.

• 2

  While pasta cooks, heat a non-stick skillet over medium-high heat and sear the diced chicken breast until golden and cooked through.

• 3

  Remove chicken from the pan and add the sliced mushrooms and minced shallots, sautéing until the mushrooms are browned and tender.

• 4

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then return the chicken to the pan.

• 5

  In a small bowl, whisk together the Greek yogurt, truffle oil, and reserved pasta water until smooth.

• 6

  Lower the heat to low, add the cooked pasta and spinach to the skillet, and pour in the truffle yogurt sauce.

• 7

  Toss everything gently until the spinach is wilted and the pasta is coated in the creamy sauce, then season with sea salt and black pepper.