NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 oz chickpea pasta

1 cup cremini mushrooms

1 clove garlic

1 tbsp shallot

2 tbsp plain Greek yogurt

0.5 tsp truffle oil

1 tbsp nutritional yeast

2 tbsp low-sodium chicken broth

1 cup fresh baby spinach

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 chickpea pasta according to package directions until al dente.

• 2

  While pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

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

• 4

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

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits, then stir in the fresh baby spinach until just wilted.

• 6

  Reduce the heat to low and stir in the Greek yogurt, nutritional yeast, and truffle oil until a smooth, creamy sauce forms.

• 7

  Toss the cooked pasta and sliced chicken into the sauce, seasoning with the remaining salt and pepper before serving immediately.