NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Dry tagliatelle pasta

1 cup Cremini mushrooms

0.25 cup Non-fat Greek yogurt

1 tbsp Grated Parmesan cheese

2 cloves Garlic

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the sliced cremini mushrooms with 0.5 tsp of olive oil and a pinch of salt and pepper, then roast for 15 minutes until golden brown.

• 3

  Bring a large pot of salted water to a boil and cook the tagliatelle until al dente, reserving 0.25 cup of the pasta water before draining.

• 4

  Season the chicken breast with the remaining salt and pepper, then sear in a skillet with the remaining 0.5 tsp olive oil over medium-high heat for 6 minutes per side.

• 5

  Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 6

  Turn the skillet heat to low, add the minced garlic, and sauté for 30 seconds until fragrant.

• 7

  In a small bowl, whisk together the Greek yogurt, grated parmesan, and the reserved pasta water until a smooth sauce forms.

• 8

  Add the cooked pasta, roasted mushrooms, and chicken strips back into the skillet, pour the yogurt sauce over the top, and toss gently until the sauce is creamy and well-distributed.

• 9

  Garnish with chopped fresh parsley and serve immediately.