NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Chickpea pasta

1 cup Cremini mushrooms

1 cup Fresh spinach

2 tbsp Plain Greek yogurt

1 tsp Olive oil

0.5 tsp Truffle oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 4

  Add sliced mushrooms and minced garlic to the skillet, sautéing until the mushrooms are tender and fragrant.

• 5

  Reduce heat to low, stir in the fresh spinach until just wilted, then remove the skillet from the heat.

• 6

  Whisk together the Greek yogurt and truffle oil in a small bowl, then fold it into the chicken and mushroom mixture.

• 7

  Drain the pasta, reserving two tablespoons of pasta water, and toss everything together until the sauce is smooth and creamy.