NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne

1 cup cremini mushrooms

0.25 cup plain non-fat Greek yogurt

0.5 tsp truffle oil

1 clove garlic

1 tbsp parmesan cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While the pasta cooks, reserve 2 tablespoons of the starchy pasta water, then drain the pasta and set aside.

• 3

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

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through, then remove and slice into strips.

• 5

  In the same skillet, add the sliced cremini mushrooms and minced garlic, sautéing for 4 minutes until the mushrooms are golden and tender.

• 6

  Lower the heat to low and whisk together the Greek yogurt, reserved pasta water, truffle oil, and remaining salt and pepper in the skillet with the mushrooms.

• 7

  Toss the cooked pasta and sliced chicken into the sauce, stirring gently to coat everything evenly without curdling the yogurt.

• 8

  Serve immediately topped with a sprinkle of parmesan cheese.