NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

1 cup cremini mushrooms

1 tsp truffle oil

1 clove garlic

1 tbsp shallot

2 tbsp nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp olive oil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and sear the diced chicken breast until golden and cooked through.

• 3

  Add the sliced cremini mushrooms and minced shallots to the skillet, sautéing until the mushrooms are browned and the shallots are translucent.

• 4

  Reduce the heat to low, then stir in the minced garlic, sea salt, and black pepper, cooking for just one minute until fragrant.

• 5

  Reserve a splash of pasta water, then drain the pasta and add it to the skillet along with the Greek yogurt and truffle oil.

• 6

  Toss everything together, adding a tablespoon of pasta water if needed to create a silky sauce, and garnish with fresh parsley.