NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1.5 oz Chickpea pasta

1 cup Cremini mushrooms

0.25 tsp Truffle oil

0.25 cup Plain Greek yogurt

0.25 tbsp Olive oil

1 tbsp Grated parmesan cheese

1 clove Garlic

1 tbsp Shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Boil the chickpea pasta in a pot of salted water until al dente, then drain while reserving two tablespoons of the pasta water.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then sauté in olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside; in the same pan, sauté the sliced mushrooms and minced shallots until the mushrooms are browned and fragrant.

• 4

  Add the minced garlic and cook for 30 seconds before reducing the heat to low.

• 5

  Whisk together the Greek yogurt, truffle oil, and reserved pasta water in the pan to create a smooth, velvety sauce.

• 6

  Slice the chicken and return it to the pan along with the cooked pasta, tossing everything together to coat thoroughly in the truffle sauce.

• 7

  Garnish the dish with grated parmesan cheese and fresh parsley before serving warm.