NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chickpea pasta

3 oz chicken breast

1 cup cremini mushrooms

1 tsp truffle oil

1 clove garlic

2 tbsp plain non-fat Greek yogurt

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 tbsp fresh parsley

PREPARATION

• 1

  Boil chickpea pasta in salted water until al dente, reserving a splash of pasta water before draining.

• 2

  Season chicken breast with half the salt and pepper, then sauté in olive oil over medium-high heat until golden and cooked through.

• 3

  Remove chicken to rest, then add sliced mushrooms to the same pan, cooking until they release their moisture and turn golden brown.

• 4

  Stir in minced garlic and cook for 30 seconds until fragrant, then reduce heat to low.

• 5

  Whisk together Greek yogurt, parmesan, and a splash of reserved pasta water to create a smooth sauce base.

• 6

  Return chicken and pasta to the pan, tossing with the yogurt mixture and drizzling with truffle oil.

• 7

  Season with remaining salt and pepper, then garnish with fresh parsley before serving.