NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

1 cup Cremini mushrooms

0.25 cup Plain Greek yogurt

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

0.5 tsp Dried oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente, reserving 1/4 cup of the pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with sea salt and black pepper, then sear in the skillet for 5-6 minutes per side until golden and cooked through; remove from the pan and slice into strips.

• 4

  In the same skillet, add the sliced mushrooms and sauté for 4-5 minutes until they have released their moisture and are nicely browned.

• 5

  Stir in the minced garlic and dried oregano, cooking for about 30 seconds until the garlic is fragrant.

• 6

  Turn the heat down to low and stir in the Greek yogurt, reserved pasta water, and fresh parsley to create a smooth, creamy sauce base.

• 7

  Add the cooked pasta and sliced chicken back into the skillet, tossing gently to coat every noodle in the herb sauce before serving.