NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz chicken breast

1 cup cremini mushrooms

0.25 cup non-fat Greek yogurt

1 tsp truffle oil

1 clove garlic

1 tbsp shallot

0.25 cup low-sodium chicken broth

1 tbsp parmesan cheese

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 the package directions until al dente.

• 2

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

• 3

  Remove the chicken from the skillet and set aside; in the same pan, sauté the sliced mushrooms and minced shallots until the mushrooms are browned and tender.

• 4

  Add the minced garlic and cook for 30 seconds before pouring in the chicken broth to deglaze the pan, scraping up any flavorful browned bits.

• 5

  Reduce the heat to low and whisk in the Greek yogurt and parmesan cheese until the sauce is smooth and creamy.

• 6

  Toss the cooked pasta and chicken into the sauce, drizzle with truffle oil, and garnish with fresh chopped parsley before serving hot.