NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

1 tsp truffle oil

0.25 cup non-fat Greek yogurt

1 tsp olive oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Cook the chickpea pasta in a large pot of boiling salted water until al dente, reserving a small amount of the starchy cooking water before draining.

• 2

  Season the chicken breast with a portion 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 skillet and add the sliced cremini mushrooms and minced shallots, cooking until the mushrooms are browned and tender.

• 4

  Stir in the minced garlic for 30 seconds until fragrant, then reduce the heat to low and return the chicken to the pan.

• 5

  Whisk the non-fat Greek yogurt with a splash of the reserved pasta water to create a smooth consistency, then pour it into the skillet.

• 6

  Add the cooked pasta to the pan and toss everything together until the silky sauce coats every ingredient, then remove from the heat.

• 7

  Drizzle with the truffle oil and garnish with fresh parsley and the remaining sea salt and black pepper before serving.