NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat linguine

4 oz Chicken breast

1 cup Cremini mushrooms

1 tsp Truffle oil

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Shallot

0.25 cup Chicken bone broth

1 tbsp Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Boil water in a large pot and cook the linguine according to package instructions until al dente.

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside.

• 5

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

• 6

  Pour in the chicken bone broth to deglaze the pan, scraping up any flavorful bits from the bottom.

• 7

  Reduce the heat to low and stir in the Greek yogurt and truffle oil until the sauce is smooth and aromatic.

• 8

  Add the cooked pasta and chicken back into the skillet, tossing everything together until thoroughly coated in the sauce.

• 9

  Garnish with fresh chopped parsley and serve immediately.