NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea tagliatelle

3 oz Chicken breast

1 cup Cremini mushrooms

1 clove Garlic

1 tsp Extra virgin olive oil

1 tsp Black truffle oil

2 tbsp Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

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 directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast.

• 3

  Season the chicken with sea salt and black pepper, cooking until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the sliced mushrooms and sauté until they release their moisture and turn a deep golden brown.

• 5

  Add the minced garlic to the mushrooms and cook for 1 minute until fragrant, then return the chicken to the pan.

• 6

  Reserve 2 tablespoons of pasta water, then drain the pasta and add it to the skillet.

• 7

  Lower the heat and stir in the Greek yogurt, reserved pasta water, and grated parmesan until a creamy sauce forms.

• 8

  Remove from heat, drizzle with the black truffle oil, and garnish with fresh parsley before serving.