NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1 oz Dry tagliatelle

1 cup Cremini mushrooms

0.25 cup Plain non-fat Greek yogurt

0.5 oz Parmesan cheese

0.5 tsp Truffle oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 tbsp Fresh parsley

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 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.

• 4

  Add the sliced cremini mushrooms and minced garlic to the skillet, sautéing until the mushrooms are tender and fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt and grated parmesan cheese with two tablespoons of the hot pasta cooking water.

• 6

  Drain the pasta and add it to the skillet with the chicken and mushrooms, then pour in the yogurt mixture.

• 7

  Remove from heat and drizzle with truffle oil, tossing everything together until the sauce is creamy and coats the noodles.

• 8

  Garnish with freshly chopped parsley and serve immediately.