NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup cremini mushrooms

0.25 cup plain non-fat Greek yogurt

1 tsp truffle oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 0.25 cup of the starchy pasta water before draining.

• 2

  Dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

  Heat a large non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and cook until they release their moisture and become deeply browned.

• 5

  Add the minced garlic to the mushrooms and sauté for 30 seconds until fragrant, then return the cooked chicken to the pan and reduce heat to low.

• 6

  Whisk the Greek yogurt with the reserved pasta water until smooth, then pour the mixture into the skillet, stirring constantly to create a creamy sauce.

• 7

  Fold in the cooked pasta and drizzle with truffle oil, tossing until every strand is coated.

• 8

  Garnish with fresh parsley and the remaining salt and pepper before serving immediately.