NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

1 cup Cremini mushrooms

1 cup Baby spinach

1 clove Garlic

1 tsp Truffle oil

1 tbsp Grated parmesan cheese

1 tbsp Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  While pasta cooks, heat avocado oil in a large skillet over medium-high heat and add the diced chicken breast, seasoning with sea salt and black pepper.

• 3

  Sauté the chicken for 5-6 minutes until golden and cooked through, then add the sliced cremini mushrooms and minced garlic to the pan.

• 4

  Cook for another 3-4 minutes until the mushrooms are tender and browned, then stir in the baby spinach until just wilted.

• 5

  Reduce heat to low; stir in the cooked pasta, reserved pasta water, Greek yogurt, and grated parmesan cheese until a creamy sauce forms.

• 6

  Remove from heat and drizzle with truffle oil, tossing gently to combine before serving.