NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 oz chickpea tagliatelle pasta

1 cup cremini mushrooms

1 tsp truffle oil

1 tsp extra virgin olive oil

2 tbsp plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While pasta cooks, season the chicken breast with half of the salt and pepper, then sear in a skillet with olive oil over medium-high heat until golden and cooked through.

• 3

  Remove chicken from the pan, let it rest for a few minutes, then slice into thin strips.

• 4

  In the same skillet, add the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender and have released their moisture.

• 5

  Lower the heat to medium-low and stir in the Greek yogurt, truffle oil, and reserved pasta water to create a creamy base.

• 6

  Add the cooked pasta and sliced chicken back into the skillet, tossing gently to coat every strand in the fragrant truffle sauce.

• 7

  Serve immediately topped with grated parmesan, fresh parsley, and the remaining salt and pepper.