NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

1 cup baby spinach

0.25 cup plain non-fat greek yogurt

1 tsp truffle oil

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken strips with half the salt and pepper, then sear until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside. In the same skillet, add the sliced mushrooms and sauté until they release their moisture and turn golden brown.

• 4

  Stir in the minced garlic and cook for 30 seconds until fragrant, then add the baby spinach and toss until just wilted.

• 5

  Reduce the heat to low. Whisk the Greek yogurt with the reserved pasta water until smooth, then pour into the skillet with the mushrooms.

• 6

  Return the chicken and cooked pasta to the skillet, tossing everything together to coat in the creamy sauce.

• 7

  Drizzle with truffle oil and season with the remaining salt and pepper.

• 8

  Garnish with fresh chopped parsley and serve immediately.