NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

2 oz Chickpea pasta

1 cup Cremini mushrooms

1 cup Baby spinach

1 tsp Truffle oil

2 tbsp Non-fat Greek yogurt

1 clove Garlic

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a 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 the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet and cook until golden and cooked through.

• 4

  Add the sliced mushrooms and minced garlic to the skillet, sautéing until the mushrooms are tender and fragrant.

• 5

  Stir in the baby spinach and cook just until wilted, then remove the skillet from the heat to prevent the yogurt from curdling.

• 6

  In a small bowl, whisk together the Greek yogurt, truffle oil, and reserved pasta water until smooth and creamy.

• 7

  Toss the cooked pasta into the skillet with the chicken and vegetables, then pour the truffle sauce over the top and stir until every noodle is evenly coated.