NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea tagliatelle

4 oz Chicken breast

1 cup Cremini mushrooms

0.25 cup Non-fat Greek yogurt

1 tsp Truffle oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Pasta water

PREPARATION

• 1

  Boil the chickpea tagliatelle in a pot of salted water until al dente, reserving one tablespoon of the starchy pasta water before draining.

• 2

  Slice the chicken breast into thin strips and sauté in a non-stick pan over medium heat until golden and cooked through, then set aside.

• 3

  In the same pan, add the sliced cremini mushrooms and minced garlic, cooking until the mushrooms are tender and browned.

• 4

  Lower the heat and whisk in the Greek yogurt, truffle oil, sea salt, black pepper, and the reserved pasta water until a smooth, creamy sauce forms.

• 5

  Return the cooked chicken to the pan and add the tagliatelle, tossing gently to ensure every noodle is coated in the truffle sauce.

• 6

  Garnish the dish with freshly chopped parsley and serve immediately while the sauce is warm and silky.