NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz chicken breast

1 cup cremini mushrooms

1 tsp truffle oil

2 tbsp plain Greek yogurt

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.5 tsp olive oil

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat, add the chicken, and sear until golden brown and cooked through before removing from the pan.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté until they have released their moisture and developed a deep golden color.

• 5

  Add the minced garlic to the skillet with the mushrooms and cook for one minute until the aroma is fragrant.

• 6

  Reduce the heat to low, return the chicken to the pan, and stir in the cooked pasta, Greek yogurt, parmesan cheese, and the reserved pasta water.

• 7

  Toss the ingredients together until a creamy sauce forms, then drizzle with truffle oil and garnish with fresh parsley and the remaining sea salt and black pepper.