NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz whole wheat tagliatelle

1 cup cremini mushrooms

1 tsp extra virgin olive oil

0.5 tsp truffle oil

1 tbsp parmesan cheese

0.25 cup nonfat greek yogurt

1 clove garlic

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 tagliatelle until al dente, reserving 0.25 cup of the pasta water before draining.

• 2

  While the pasta cooks, season the diced chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear 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 cook until they release their moisture and become deeply browned.

• 5

  Add the minced garlic to the mushrooms and sauté for 1 minute until fragrant.

• 6

  Reduce the heat to low and whisk the Greek yogurt with the reserved pasta water until smooth, then add it to the skillet along with the cooked chicken and pasta.

• 7

  Toss everything together until the noodles are coated in a creamy sauce, then stir in the truffle oil and remaining salt and pepper.

• 8

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