NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea tagliatelle

4 oz Chicken breast

1 cup Cremini mushrooms

1 clove Garlic

2 tbsp Non-fat Greek yogurt

0.5 tsp White truffle oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea tagliatelle according to package directions until al dente, reserving 2 tablespoons of pasta water.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan and slice into strips.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté until they release their moisture and turn golden brown, adding the minced garlic for the final minute of cooking.

• 5

  Reduce the skillet heat to low, then return the sliced chicken to the pan along with the cooked tagliatelle.

• 6

  Stir in the Greek yogurt and the reserved pasta water, tossing gently until a creamy sauce forms and evenly coats the noodles.

• 7

  Remove from the heat and drizzle with the white truffle oil, then garnish with fresh parsley and the remaining salt and pepper before serving.