NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz tagliatelle pasta

1 cup cremini mushrooms

2 tbsp parmesan cheese

1 tsp truffle oil

0.25 cup plain Greek yogurt

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. Reserve 1/4 cup of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breast and cook until browned and cooked through.

• 3

  Add the sliced cremini mushrooms to the skillet with the chicken. Sauté for 5-7 minutes until the mushrooms have released their moisture and turned golden brown.

• 4

  Stir in the minced garlic, sea salt, and black pepper, cooking for another 60 seconds until fragrant.

• 5

  Reduce the heat to low. Whisk together the Greek yogurt, truffle oil, and the reserved pasta water in a small bowl until smooth.

• 6

  Add the cooked tagliatelle to the skillet. Pour the yogurt mixture over the pasta and toss everything together until the noodles are coated in a velvety sauce.

• 7

  Serve immediately topped with the grated parmesan cheese and fresh chopped parsley.