NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

0.25 cup plain non-fat Greek yogurt

1 tsp truffle oil

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 0.25 cup of pasta water before draining.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium-high heat and add the diced chicken breast seasoned with a pinch of the salt and pepper.

• 3

  Cook chicken until golden brown and cooked through, then remove from the skillet and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté until they release their moisture and turn a deep golden brown.

• 5

  Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.

• 6

  Reduce heat to low, then return the chicken to the skillet and stir in the Greek yogurt, truffle oil, and reserved pasta water to create a creamy sauce.

• 7

  Fold in the cooked pasta, remaining salt, and black pepper, tossing until every noodle is coated in the velvety sauce.

• 8

  Garnish with fresh chopped parsley and serve immediately.