NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

0.25 cup plain Greek yogurt

1 tsp truffle oil

1 clove garlic

0.25 cup pasta water

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp fresh parsley

PREPARATION

• 1

  Boil chickpea pasta in salted water until al dente, reserving 0.25 cup of pasta water before draining.

• 2

  Season chicken breast with half the salt and pepper, then sear in olive oil over medium-high heat until cooked through.

• 3

  Remove chicken to rest and add sliced mushrooms to the same pan, sautéing until they release their moisture and turn golden brown.

• 4

  Add minced garlic to the mushrooms for one minute, then lower the heat to prevent the yogurt from curdling.

• 5

  Stir in the Greek yogurt, truffle oil, and reserved pasta water to create a smooth, creamy sauce.

• 6

  Slice the chicken and toss it back into the pan with the pasta, coating everything thoroughly in the truffle sauce.

• 7

  Garnish with fresh parsley and the remaining black pepper before serving.