NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3 oz chicken breast

1.5 cup cremini mushrooms

1 cup fresh baby spinach

2 tbsp plain non-fat Greek yogurt

1 tbsp grated Parmesan cheese

1 tsp truffle oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet over medium-high heat and sear the diced chicken breast until golden brown and cooked through.

• 3

  Remove the chicken from the pan and add the sliced mushrooms and finely diced shallots, sautéing until the mushrooms are tender and deeply browned.

• 4

  Stir in the minced garlic and baby spinach, cooking for about 1 minute until the spinach is wilted and the garlic is fragrant.

• 5

  Reduce the heat to low, return the chicken to the skillet, and stir in the Greek yogurt, Parmesan cheese, and reserved pasta water to create a creamy sauce.

• 6

  Remove the skillet from the heat, toss in the cooked pasta, and drizzle with truffle oil, sea salt, and black pepper before serving.