NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

1 cup baby spinach

1 clove garlic

0.25 cup low-sodium chicken broth

2 tbsp non-fat Greek yogurt

1 tsp truffle oil

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a pot of salted water and cook chickpea pasta according to package directions, reserving a splash of pasta water before draining.

• 2

  Season cubed chicken breast with sea salt and black pepper, then sauté in a non-stick pan over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan and add the sliced cremini mushrooms, cooking until they release their moisture and turn a deep golden brown.

• 4

  Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant, then deglaze the pan with the chicken broth.

• 5

  Stir in the baby spinach until just wilted, then reduce the heat to low.

• 6

  Whisk in the non-fat Greek yogurt and truffle oil to create a creamy sauce base, ensuring the pan is not too hot to prevent the yogurt from curdling.

• 7

  Toss in the cooked pasta, sautéed chicken, and parmesan cheese, adding a small amount of reserved pasta water as needed to achieve a silky consistency.