NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea pasta

1 cup Cremini mushrooms

1 cup Baby spinach

1 tsp Truffle oil

1 tbsp Greek yogurt

1 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, reserving one tablespoon of pasta water.

• 2

  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 garlic to the skillet, sautéing until the mushrooms are tender and fragrant.

• 4

  Stir in the baby spinach until just wilted, then season the mixture with sea salt and black pepper.

• 5

  Whisk together the Greek yogurt, truffle oil, and reserved pasta water in a small bowl before adding it to the skillet.

• 6

  Toss the cooked pasta into the skillet until well coated in the creamy truffle sauce and garnish with the parmesan cheese.