NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz whole wheat penne pasta

1 cup cremini mushrooms

1 clove garlic

0.25 cup non-fat Greek yogurt

1 tbsp parmesan cheese

1 tsp truffle oil

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat penne until al dente, reserving 2 tablespoons of the starchy pasta water before draining.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and sauté until they release their moisture and turn golden brown, adding the minced garlic for the final 60 seconds.

• 5

  Reduce the heat to low and return the chicken to the skillet, then stir in the Greek yogurt, parmesan cheese, and reserved pasta water to create a creamy sauce.

• 6

  Toss the cooked pasta into the skillet until well-coated, then remove from the heat.

• 7

  Drizzle the truffle oil over the pasta and garnish with freshly chopped parsley before serving immediately.