NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup cremini mushrooms

0.5 tbsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 tsp truffle oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook chickpea pasta according to package directions; reserve 2 tablespoons of pasta water before draining.

• 2

  Heat olive oil in a large skillet over medium-high heat and add cubed chicken breast, seasoning with half the salt and pepper.

• 3

  Cook chicken for 5-6 minutes until golden and cooked through, then remove from the pan and set aside.

• 4

  In the same pan, add the minced shallots and mushrooms, sautéing until the mushrooms are browned and tender.

• 5

  Stir in the minced garlic for 30 seconds until fragrant, then reduce heat to low.

• 6

  Whisk together the Greek yogurt, truffle oil, and reserved pasta water in a small bowl.

• 7

  Return the chicken and cooked pasta to the skillet, then pour in the yogurt mixture and parmesan cheese.

• 8

  Toss everything gently over low heat until the sauce is creamy and coats the pasta evenly.

• 9

  Garnish with fresh parsley and the remaining salt and pepper before serving.