NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea tagliatelle

1 cup Cremini mushrooms

1 tsp Truffle oil

1 tbsp Parmesan cheese

1 tbsp Plain 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

  Bring a pot of salted water to a boil and cook the chickpea tagliatelle according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast, seasoning with half the sea salt and black pepper.

• 3

  Cook the chicken for 5-6 minutes until golden and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté for 4-5 minutes until they release their moisture and turn deep brown.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant, then return the chicken to the pan.

• 6

  Lower the heat and stir in the cooked tagliatelle, reserved pasta water, Greek yogurt, and grated parmesan cheese, tossing until a creamy sauce forms.

• 7

  Remove from heat, drizzle with the truffle oil, and garnish with fresh parsley and the remaining salt and pepper before serving.