NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3 oz chicken breast

1 cup cremini mushrooms

1 clove garlic

0.25 tsp truffle oil

0.25 tsp olive oil

1 tbsp plain Greek yogurt

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 3

  Cook the chicken until golden and cooked through, then remove from the skillet and set aside.

• 4

  In the same skillet, add the sliced mushrooms and sauté until they release their moisture and turn a deep golden brown.

• 5

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

• 6

  Reduce the heat to low, then stir in the Greek yogurt, reserved pasta water, and truffle oil to create a smooth, creamy sauce.

• 7

  Return the chicken to the skillet and add the cooked pasta, tossing everything together until well coated.

• 8

  Serve immediately topped with grated parmesan cheese and fresh chopped parsley.