NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea tagliatelle

4 oz chicken breast

1 cup cremini mushrooms

1 tsp truffle oil

1 tbsp parmesan cheese

1 clove garlic

1 small shallot

0.25 cup vegetable broth

2 tbsp non-fat greek yogurt

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 chickpea tagliatelle according to package instructions until al dente. Reserve 2 tablespoons of the pasta water before draining.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season lightly with a pinch of salt and pepper.

• 3

  Heat a large non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and minced shallot. Sauté until the mushrooms have released their moisture and turned deep brown.

• 5

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

• 6

  Pour in the vegetable broth to deglaze the pan, scraping up any flavorful browned bits from the bottom. Reduce the heat to low.

• 7

  Whisk in the Greek yogurt and the reserved pasta water to create a smooth, creamy sauce base.

• 8

  Add the cooked tagliatelle and seared chicken back into the skillet, tossing gently to ensure every strand of pasta is coated in the sauce.

• 9

  Remove from heat and drizzle the truffle oil over the pasta. Season with the remaining sea salt and black pepper.

• 10

  Garnish with grated parmesan cheese and freshly chopped parsley before serving immediately.