NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Dry tagliatelle

4 oz Boneless skinless chicken breast

1 cup Cremini mushrooms

1 clove Garlic

0.25 cup Plain nonfat Greek yogurt

2 tbsp Grated parmesan cheese

1 tsp Black truffle oil

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the tagliatelle according to package directions until al dente.

• 2

  While pasta cooks, heat a non-stick skillet over medium-high heat and sear the diced chicken breast until golden and cooked through.

• 3

  Remove chicken from the pan and add the sliced mushrooms, sautéing until they release their moisture and become deeply browned.

• 4

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

• 5

  Whisk together the Greek yogurt and a splash of pasta water to create a smooth consistency, then add it to the skillet with the mushrooms.

• 6

  Fold in the cooked pasta, chicken, sea salt, and black pepper, tossing gently to coat every strand in the creamy sauce.

• 7

  Remove from heat and drizzle with truffle oil, then garnish with grated parmesan and fresh parsley before serving.