NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea linguine

4 oz Chicken breast

1 cup Cremini mushrooms

2 cloves Garlic

1 tsp Truffle oil

1 tbsp Parmesan cheese

1 tbsp Plain Greek yogurt

0.25 cup Vegetable broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea linguine according to package instructions until al dente.

• 2

  While the pasta cooks, season the diced chicken breast with sea salt and black pepper, then sear in a non-stick skillet over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the skillet and set aside; in the same pan, add the sliced cremini mushrooms and sauté until they are browned and tender.

• 4

  Add the minced garlic to the mushrooms and cook for 60 seconds until fragrant, then pour in the vegetable broth to deglaze the pan.

• 5

  Reduce the heat to low and stir in the Greek yogurt and parmesan cheese until a smooth, light sauce forms.

• 6

  Toss the cooked linguine and seared chicken into the sauce, drizzle with truffle oil, and garnish with fresh chopped parsley before serving hot.