NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz dry tagliatelle pasta

1 cup cremini mushrooms

2 tbsp plain nonfat Greek yogurt

1 tbsp grated parmesan cheese

0.5 tsp truffle oil

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the tagliatelle until al dente, reserving a splash of pasta water before draining.

• 2

  While pasta cooks, season the chicken breast with the sea salt and black pepper.

• 3

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

• 4

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

• 5

  Reduce heat to low, then stir in the cooked pasta, sliced chicken, Greek yogurt, parmesan cheese, and a tablespoon of reserved pasta water.

• 6

  Remove from heat and drizzle with truffle oil, tossing well to create a creamy coating, and garnish with fresh parsley.