NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

1 cup Cremini mushrooms

1 cup Baby spinach

0.25 cup Plain Greek yogurt

1 tsp Truffle oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the diced chicken breast to the skillet and season with sea salt and black pepper, cooking until golden and cooked through.

• 4

  Stir in the sliced mushrooms and minced garlic, sautéing for 3-4 minutes until the mushrooms are tender and fragrant.

• 5

  Reduce heat to low, then add the baby spinach and stir until just wilted.

• 6

  Whisk the Greek yogurt and truffle oil together in a small bowl, then add the mixture to the skillet along with a splash of pasta water to create a sauce.

• 7

  Toss the cooked pasta into the skillet, coating every strand in the creamy truffle sauce before serving.