NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3.5 oz chicken breast

1 cup cremini mushrooms

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup plain non-fat Greek yogurt

1 tsp truffle oil

0.5 tbsp nutritional yeast

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 the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the sliced chicken breast.

• 3

  Sauté the chicken for 4-5 minutes until cooked through, then add the sliced cremini mushrooms and cook until they release their moisture and turn golden.

• 4

  Stir in the minced garlic, sea salt, and black pepper, cooking for an additional minute until the garlic is fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt, truffle oil, and nutritional yeast with 2 tablespoons of the hot pasta cooking water to create a smooth sauce.

• 6

  Drain the pasta and add it to the skillet with the chicken and mushrooms, then pour the creamy truffle sauce over the top.

• 7

  Toss everything together over low heat until the sauce coats the pasta evenly and garnish with fresh chopped parsley before serving.