NUTRITION

SERVINGS

INGREDIENTS

2 oz dry chickpea pasta

4 oz chicken breast

1 cup cremini mushrooms

0.25 cup non-fat Greek yogurt

0.5 tsp truffle oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the chickpea pasta 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 half of the sea salt and black pepper.

• 3

  Sauté the chicken until golden and cooked through, then add the sliced cremini mushrooms and minced garlic to the pan, cooking until the mushrooms are tender.

• 4

  In a small bowl, whisk together the non-fat Greek yogurt and the reserved warm pasta water until smooth to create a creamy sauce base.

• 5

  Reduce the skillet heat to low, add the cooked pasta to the chicken and mushrooms, and pour the yogurt mixture over the top.

• 6

  Toss everything together until the pasta is well-coated, then remove from heat and drizzle with truffle oil and fresh parsley before serving.