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 tsp Extra virgin olive oil

1 clove Garlic

1 medium Shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large 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 the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove and slice into strips.

• 4

  In the same skillet, add the sliced shallot and mushrooms, sautéing until the mushrooms are browned and the shallot is translucent.

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, truffle oil, and 2 tablespoons of the pasta cooking water until smooth.

• 7

  Lower the skillet heat to low, add the cooked pasta and sliced chicken back to the pan, and pour in the yogurt mixture.

• 8

  Toss everything together gently until the pasta is coated in the velvety sauce, then garnish with fresh parsley and the remaining sea salt and pepper.