NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

3.5 oz Chicken breast

1.5 cup Cremini mushrooms

1 tsp Olive oil

0.5 tsp Truffle oil

2 tbsp Greek yogurt

1 tbsp Parmesan cheese

1 clove Garlic

1 tbsp Shallot

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 chickpea pasta until al dente, reserving 0.25 cup of the pasta water before draining.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then sauté in olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside, then add the sliced mushrooms and minced shallots to the same pan, cooking until the mushrooms are browned and earthy.

• 4

  Add the minced garlic to the mushroom mixture and cook for 1 minute until fragrant.

• 5

  Return the sliced chicken to the pan and toss with the cooked chickpea pasta.

• 6

  Lower the heat and stir in the Greek yogurt, truffle oil, parmesan cheese, and the reserved pasta water to create a silky, creamy sauce.

• 7

  Season with the remaining salt and pepper, garnish with fresh parsley, and serve immediately.