NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

1 cup Cremini mushrooms

1 tsp Truffle oil

2 tbsp Non-fat Greek yogurt

1 clove Garlic

1 tsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh spinach

2 tbsp Pasta water

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 2

  Reserve 2 tablespoons of the starchy pasta water before draining the pasta and setting it aside.

• 3

  Season the diced chicken with sea salt and black pepper, then sauté in a large skillet over medium-high heat until cooked through.

• 4

  Remove the chicken from the pan and add the sliced mushrooms and minced garlic, cooking until the mushrooms are tender.

• 5

  Add the fresh spinach to the skillet and stir until just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, reserved pasta water, and truffle oil to create a smooth sauce.

• 7

  Return the chicken to the skillet, add the cooked pasta, and pour the truffle sauce over the mixture.

• 8

  Toss everything together over low heat until the sauce is creamy and evenly distributed.

• 9

  Serve the pasta warm, topped with a light dusting of grated parmesan cheese.