NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup cremini mushrooms

1 tsp truffle oil

0.5 tbsp extra virgin olive oil

2 tbsp plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

1 small shallot

2 cloves garlic

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 instructions until al dente, reserving 1/4 cup of the starchy pasta water before draining.

• 2

  While the pasta cooks, slice the chicken breast into thin bite-sized strips and season evenly with 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 fully cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and finely minced shallots, sautéing for 5 to 7 minutes until the mushrooms are deeply browned and tender.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant, then return the cooked chicken to the skillet and reduce the heat to low.

• 6

  In a small bowl, whisk together the Greek yogurt and the reserved pasta water until smooth, then pour the mixture into the skillet, stirring constantly to create a light, creamy sauce.

• 7

  Add the cooked pasta and parmesan cheese to the skillet, tossing well to coat every noodle in the sauce.

• 8

  Remove from heat, drizzle the truffle oil over the top, and garnish with freshly chopped parsley before serving.