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 tsp extra virgin olive oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

2 tbsp pasta water

PREPARATION

• 1

  Boil water and cook chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Remove chicken to rest, then in the same pan, sauté minced shallots and sliced mushrooms until they release their moisture and turn golden brown.

• 4

  Add minced garlic to the pan for 30 seconds until fragrant, then reduce heat to low.

• 5

  Slice the cooked chicken into bite-sized strips.

• 6

  Stir the Greek yogurt, reserved pasta water, and truffle oil into the mushroom mixture until a smooth, velvety sauce forms.

• 7

  Toss the cooked pasta and chicken strips into the sauce, coating everything evenly.

• 8

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