NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3 oz chicken breast

1 cup cremini mushrooms

0.25 cup Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp fresh thyme

2 tbsp reserved pasta water

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving two tablespoons of the cooking water before draining.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, approximately 5-6 minutes.

• 4

  Add the sliced cremini mushrooms and minced garlic to the skillet, cooking until the mushrooms have released their moisture and are browned.

• 5

  In a small bowl, whisk together the Greek yogurt, nutritional yeast, fresh thyme, and the reserved pasta water until smooth.

• 6

  Reduce the skillet heat to low, add the cooked pasta, and pour the yogurt mixture over the top, tossing gently to coat without boiling the sauce.

• 7

  Garnish with fresh chopped parsley and serve immediately while warm.