NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice penne

1 cup Cremini mushrooms

1 clove Garlic

1 tbsp Shallot

0.25 cup Chicken bone broth

1 tbsp Non-fat Greek yogurt

1 tsp Truffle oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Parmesan cheese

PREPARATION

• 1

  Cook the brown rice penne in a pot of boiling salted water according to package directions until al dente.

• 2

  While pasta cooks, season the diced chicken breast with sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan.

• 4

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

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant, then pour in the chicken bone broth to deglaze the pan.

• 6

  Reduce heat to low, stir in the Greek yogurt and truffle oil until a smooth, silky sauce forms.

• 7

  Add the cooked pasta and chicken back into the skillet, tossing well to coat every piece in the truffle sauce.

• 8

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