NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea linguine

4 oz Chicken breast

1 cup Cremini mushrooms

1 clove Garlic

1 tbsp Shallots

0.25 cup Plain Greek yogurt

1 tsp Truffle oil

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea linguine according to package directions until al dente.

• 2

  Reserve 0.25 cup of the pasta cooking water before draining the noodles.

• 3

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 4

  Season the chicken breast with sea salt and black pepper, then sauté until golden and cooked through.

• 5

  Remove the chicken from the pan and set aside; in the same pan, add the sliced mushrooms and minced shallots.

• 6

  Sauté the mushrooms until they release their moisture and turn a deep golden brown, then add the minced garlic and thyme for 1 minute.

• 7

  Reduce the heat to low and stir in the Greek yogurt and reserved pasta water to create a creamy base.

• 8

  Return the chicken and cooked linguine to the skillet, tossing everything together until the sauce coats the noodles.

• 9

  Remove from heat and drizzle with the truffle oil just before serving to preserve its delicate aroma.