NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea linguine

4 oz chicken breast

1 cup cremini mushrooms

1 small shallot

2 cloves garlic

1 tsp extra virgin olive oil

0.5 tsp truffle oil

2 tbsp plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea linguine according to package directions until al dente. Reserve 0.25 cup of pasta water before draining.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and finely minced shallot. Sauté for 4-5 minutes until the mushrooms have released their moisture and are browned.

• 5

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

• 6

  Reduce the heat to low. Stir in the Greek yogurt, reserved pasta water, and the remaining salt and pepper to create a light, creamy sauce.

• 7

  Add the cooked linguine and chicken back into the skillet. Toss everything together until the pasta is well coated.

• 8

  Remove from heat and drizzle with the truffle oil. Garnish with chopped fresh parsley before serving.