NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

4 oz Chicken breast

1 cup Cremini mushrooms

2 tbsp Non-fat Greek yogurt

1 tsp Truffle oil

1 tbsp Nutritional yeast

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium heat and sauté the sliced chicken breast until cooked through and golden, then remove from the pan and set aside.

• 3

  In the same skillet, add the sliced cremini mushrooms and minced garlic, sautéing until the mushrooms are tender and lightly browned.

• 4

  In a small bowl, whisk together the Greek yogurt, nutritional yeast, sea salt, and black pepper with a splash of the reserved pasta water to create a smooth, creamy sauce.

• 5

  Return the chicken and cooked pasta to the skillet with the mushrooms, pour over the yogurt sauce, and toss gently over low heat until the pasta is well coated.

• 6

  Remove the pan from the heat, drizzle the dish with the truffle oil, and garnish with freshly chopped parsley before serving immediately.