NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

4 oz Chicken breast

1 cup Cremini mushrooms

1 tsp Olive oil

1 clove Garlic

2 tbsp Greek yogurt

0.5 tsp Truffle oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the cubed chicken breast, seasoning with sea salt and black pepper.

• 3

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

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté until they release their moisture and become deeply browned.

• 5

  Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the Greek yogurt, truffle oil, and the reserved pasta water until smooth.

• 7

  Return the chicken to the skillet, add the cooked pasta, and pour the yogurt-truffle mixture over the top.

• 8

  Toss everything together over low heat for 1 minute until the sauce is creamy and coats the pasta evenly.

• 9

  Garnish with fresh parsley and serve immediately.