NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 oz Whole wheat pasta

1 cup Cremini mushrooms

0.5 cup Non-fat Greek yogurt

1 tsp Truffle oil

1 clove Garlic

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente.

• 2

  While the pasta boils, heat a large non-stick skillet over medium-high heat and sear the diced chicken breast until golden and cooked through.

• 3

  Remove the chicken from the skillet and set aside, then add the sliced cremini mushrooms and minced garlic to the same pan, sautéing until the mushrooms are tender.

• 4

  Turn the heat down to low and stir in the non-fat Greek yogurt, truffle oil, sea salt, and black pepper, whisking until the sauce is smooth and creamy.

• 5

  Add the cooked pasta and seared chicken back into the skillet, tossing thoroughly to coat everything in the truffle sauce.

• 6

  Thin the sauce with a tablespoon of reserved pasta water if needed, then serve immediately topped with grated parmesan cheese and fresh parsley.