NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry chickpea pasta

4 oz chicken breast

1 cup cremini mushrooms

0.5 tbsp ghee

1 tsp truffle oil

2 tbsp plain non-fat Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

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 0.25 cup of pasta water before draining.

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper, then dice it into bite-sized pieces.

• 3

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove it from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and minced garlic, sautéing until the mushrooms are tender and deeply browned.

• 5

  Reduce the heat to low, return the cooked chicken to the pan, and stir in the cooked pasta.

• 6

  In a small bowl, whisk the Greek yogurt with the reserved pasta water until smooth, then pour the mixture over the pasta and toss to coat into a creamy sauce.

• 7

  Remove the skillet from the heat, drizzle with truffle oil, and garnish with grated parmesan and fresh parsley before serving.