NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea tagliatelle

3 oz boneless skinless chicken breast

1 cup cremini mushrooms

1 clove garlic

0.25 cup plain nonfat Greek yogurt

1 tbsp parmesan cheese

1 tsp truffle oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea 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 sauté until golden and cooked through, about 5-6 minutes.

• 3

  Add the sliced mushrooms to the skillet with the chicken. Sauté for another 4-5 minutes until the mushrooms are tender and have released their moisture.

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Season the mixture with sea salt and black pepper.

• 5

  In a small bowl, whisk the Greek yogurt with 2 tablespoons of the reserved warm pasta water to create a smooth, creamy consistency.

• 6

  Lower the heat to low. Add the cooked tagliatelle to the skillet and pour the yogurt mixture over the top. Toss gently to coat everything in the sauce.

• 7

  Remove from heat and drizzle with the truffle oil. Sprinkle with the grated parmesan and fresh parsley before serving immediately.