NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Red lentil penne

1 cup Cremini mushrooms

0.25 cup Non-fat Greek yogurt

1 tsp Truffle oil

1 tsp Olive oil

1 clove Garlic

1 tbsp 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 red lentil penne according to package directions, reserving 0.25 cup of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast, seasoning with sea salt and black pepper.

• 3

  Sauté the chicken until golden and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and minced shallots, cooking until the mushrooms are browned and tender.

• 5

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

• 6

  Whisk the Greek yogurt with the reserved pasta water until smooth, then pour the mixture into the skillet along with the cooked pasta and chicken.

• 7

  Toss all ingredients together until the sauce is creamy and coats the pasta evenly.

• 8

  Remove the skillet from the heat, drizzle with truffle oil, and garnish with fresh chopped parsley before serving.