NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea tagliatelle

3 oz Chicken breast

1 cup Cremini mushrooms

1 clove Garlic

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated Parmesan cheese

1 tsp Truffle oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea tagliatelle according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

  While pasta cooks, heat a non-stick skillet over medium-high heat. Add the sliced chicken breast, seasoned with a pinch of salt and pepper, and sear until cooked through. Remove from pan.

• 3

  In the same skillet, add the sliced mushrooms and cook until they release their moisture and turn golden brown. Add the minced garlic and sauté for 1 minute until fragrant.

• 4

  Lower the heat to low. Stir in the Greek yogurt, reserved pasta water, and half of the truffle oil, whisking quickly to create a smooth, creamy sauce.

• 5

  Return the chicken to the pan and add the cooked tagliatelle. Toss everything together until well-coated in the sauce.

• 6

  Plate the pasta and finish with a drizzle of the remaining truffle oil, grated Parmesan cheese, and fresh chopped parsley.