NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

0.25 cup plain Greek yogurt

1 cup fresh baby spinach

1 clove garlic

0.5 tsp truffle oil

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package instructions, reserving 2 tablespoons of the starchy pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced chicken breast, cooking until browned and cooked through.

• 3

  Add the sliced cremini mushrooms and minced garlic to the skillet, sautéing for 5 minutes until the mushrooms have released their moisture and turned golden brown.

• 4

  Lower the heat to low and stir in the fresh baby spinach, allowing it to wilt gently into the chicken and mushroom mixture.

• 5

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

• 6

  Add the cooked pasta to the skillet and pour the truffle yogurt sauce over the top, tossing everything together until well-coated and seasoning with sea salt and black pepper.