NUTRITION

SERVINGS

INGREDIENTS

1.5 oz tagliatelle pasta

3 oz chicken breast

1 cup cremini mushrooms

0.5 cup nonfat greek yogurt

1 tsp truffle oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.25 cup chicken broth

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the tagliatelle until al dente, reserving a splash of pasta water before draining.

• 2

  Season the chicken with half of the sea salt and black pepper, then sauté in a non-stick skillet over medium-high heat until golden and cooked through.

• 3

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

• 4

  Lower the heat and whisk in the Greek yogurt and chicken broth until a smooth, creamy sauce forms, being careful not to let the yogurt boil.

• 5

  Toss the cooked pasta and chicken back into the skillet with the sauce, adding reserved pasta water if needed to reach your desired consistency.

• 6

  Remove from the heat, drizzle with truffle oil, and garnish with fresh parsley and the remaining sea salt and black pepper before serving.