NUTRITION

SERVINGS

INGREDIENTS

1 oz chickpea tagliatelle

4.5 oz chicken breast

1 cup cremini mushrooms

1 clove garlic

0.25 cup plain Greek yogurt

0.5 tsp truffle oil

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  While the pasta cooks, slice the chicken breast into thin strips and season with sea salt and black pepper.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes.

• 5

  Remove the chicken from the skillet and set aside; in the same pan, add the sliced cremini mushrooms and sauté until they release their moisture and turn deep brown.

• 6

  Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.

• 7

  Lower the heat to low and whisk the Greek yogurt with the reserved pasta water in a small bowl until smooth.

• 8

  Return the chicken and cooked tagliatelle to the skillet, then pour the yogurt mixture over the top, tossing gently to coat.

• 9

  Remove from heat and drizzle with the truffle oil, then garnish with fresh chopped parsley before serving.