NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea tagliatelle

1 cup Cremini mushrooms

1 tsp Truffle oil

1 tbsp Parmesan cheese

1 tbsp Non-fat 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

  Boil a pot of salted water and cook chickpea tagliatelle according to package directions until al dente. Reserve 0.25 cup of pasta water.

• 2

  Season the chicken breast with sea salt and black pepper. In a large skillet, heat olive oil over medium-high heat and sear chicken until cooked through.

• 3

  Remove chicken from skillet and slice into thin strips.

• 4

  In the same skillet, add sliced cremini mushrooms and minced garlic, sautéing until the mushrooms are golden brown and fragrant.

• 5

  Reduce heat to low. Stir in the Greek yogurt, reserved pasta water, and truffle oil to create a light, creamy emulsion.

• 6

  Toss the cooked pasta and sliced chicken into the skillet, coating every strand in the savory truffle sauce.

• 7

  Plate the pasta and garnish with grated parmesan cheese and freshly chopped parsley.