NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz tagliatelle pasta

1 cup cremini mushrooms

1 clove garlic

1 tsp olive oil

0.25 cup plain non-fat Greek yogurt

1 tsp truffle oil

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 tagliatelle until al dente, reserving one quarter cup of the pasta water before draining.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken strips with sea salt and black pepper, then sear them in the skillet until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside, then add the sliced mushrooms and minced garlic to the same skillet.

• 5

  Sauté the mushrooms until they are tender and have released their moisture, then reduce the heat to low.

• 6

  Whisk the Greek yogurt and reserved pasta water into the skillet to create a smooth, creamy sauce base.

• 7

  Return the chicken to the pan along with the cooked tagliatelle and toss everything together until well-coated.

• 8

  Drizzle the truffle oil over the pasta and garnish with finely chopped fresh parsley before serving.