NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat linguine

1 cup cremini mushrooms

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

2 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 2 tablespoons of the pasta water before draining.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, approximately 5 to 6 minutes, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté until they release their moisture and develop a deep golden color.

• 5

  Stir in the minced garlic and dried thyme, cooking for 1 minute until the aromatics are fragrant.

• 6

  Reduce the heat to low. Return the cooked chicken to the skillet and add the drained linguine, Greek yogurt, parmesan cheese, and the reserved pasta water.

• 7

  Gently toss the mixture together until the yogurt and cheese form a smooth, creamy sauce that coats the pasta evenly. Avoid boiling to prevent the yogurt from curdling.

• 8

  Season with the remaining sea salt and black pepper, garnish with freshly chopped parsley, and serve immediately.