NUTRITION

SERVINGS

INGREDIENTS

4.75 oz Chicken breast

1.5 oz Chickpea pasta

1 cup Cremini mushrooms

1 tsp Truffle oil

2 tbsp Plain nonfat Greek yogurt

1 clove Garlic

1 tbsp Shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp 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 heat and sauté the diced chicken breast until golden and cooked through.

• 3

  Add the sliced cremini mushrooms and minced shallot to the skillet, cooking until the mushrooms are browned and tender.

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant, then season the mixture with sea salt and black pepper.

• 5

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and add it directly to the skillet.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt, reserved pasta water, and truffle oil until a creamy sauce forms.

• 7

  Garnish the dish with fresh chopped parsley and serve immediately while warm.