NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz tagliatelle pasta

1 cup cremini mushrooms

1 tsp truffle oil

0.25 cup nonfat Greek yogurt

1 tbsp parmesan cheese

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of pasta water before draining the noodles.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast.

• 4

  Season the chicken with half of the sea salt and black pepper, cooking for 6 minutes until golden and cooked through.

• 5

  Remove the chicken from the skillet and set aside.

• 6

  Add the sliced cremini mushrooms to the same skillet and sauté until they are browned and tender.

• 7

  Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant.

• 8

  Lower the heat to low and whisk together the Greek yogurt, truffle oil, and reserved pasta water in a small bowl.

• 9

  Return the chicken and cooked pasta to the skillet.

• 10

  Pour the yogurt mixture over the pasta and toss gently to coat until the sauce is creamy and warm.

• 11

  Garnish with parmesan cheese, fresh parsley, and the remaining salt and pepper before serving.