NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice tagliatelle

1 cup cremini mushrooms

0.25 cup plain Greek yogurt

0.5 tsp truffle oil

0.25 tbsp ghee

1 clove garlic

1 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 brown rice tagliatelle according to package instructions until al dente.

• 2

  While the pasta cooks, heat the ghee in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then sauté in the skillet until golden brown and cooked through.

• 4

  Add the sliced cremini mushrooms and minced garlic to the skillet, cooking for 3-4 minutes until the mushrooms are tender and fragrant.

• 5

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

• 6

  Reserve a small splash of pasta water, then drain the tagliatelle and toss it into the skillet with the sauce, adding pasta water if needed to thin.

• 7

  Garnish with fresh chopped parsley and serve immediately while the truffle aroma is at its peak.