NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat penne

4 oz chicken breast

1 cup cremini mushrooms

0.5 tbsp olive oil

1 clove garlic

1 tbsp shallot

0.25 cup plain Greek yogurt

1 tsp truffle oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.

• 2

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

• 3

  Add the diced chicken breast to the skillet and cook until golden brown and cooked through, approximately 5-7 minutes.

• 4

  Add the sliced mushrooms and minced shallot to the skillet, sautéing until the mushrooms are tender and the shallots are translucent.

• 5

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the plain Greek yogurt, truffle oil, sea salt, and black pepper.

• 7

  Reduce the skillet heat to low. Add the cooked pasta and the yogurt mixture to the pan.

• 8

  Gradually add the reserved pasta water one tablespoon at a time, tossing everything together until a creamy sauce coats the pasta.

• 9

  Remove from heat and garnish with fresh chopped parsley before serving immediately.