NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Chickpea pasta

1 cup Cremini mushrooms

0.5 tsp Truffle oil

1 tbsp Parmesan cheese

1 tbsp Greek yogurt

0.25 tbsp Olive oil

1 clove Garlic

1 tbsp Shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook chickpea pasta according to package directions; reserve 2 tablespoons of pasta water before draining.

• 2

  Season chicken breast with sea salt and black pepper, then sear in a pan with olive oil over medium-high heat until golden and cooked through.

• 3

  Remove chicken to rest, then in the same pan, sauté minced shallots and sliced cremini mushrooms until they release their moisture and turn deeply browned.

• 4

  Add minced garlic to the mushrooms and cook for 30 seconds until fragrant.

• 5

  Slice the chicken into bite-sized pieces and return it to the pan along with the cooked pasta.

• 6

  Stir in the Greek yogurt, reserved pasta water, and grated parmesan to create a light, creamy coating.

• 7

  Remove from heat and drizzle with truffle oil, tossing well to distribute the aroma.

• 8

  Garnish with chopped fresh parsley and serve immediately.