NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

1 tsp truffle oil

1 tbsp nutritional yeast

0.5 cup low-sodium chicken broth

1 tsp minced garlic

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 pasta according to package directions; drain and set aside.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a non-stick skillet over medium-high heat until cooked through and golden.

• 3

  Remove the chicken from the pan, slice into thin strips, and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and minced garlic, sautéing until the mushrooms are tender and browned.

• 5

  Deglaze the pan with the chicken broth and stir in the nutritional yeast, simmering for 2 minutes to create a light, savory sauce.

• 6

  Add the cooked pasta and chicken strips back into the skillet, tossing thoroughly to coat everything in the sauce.

• 7

  Remove the skillet from the heat, drizzle with truffle oil, and garnish with chopped fresh parsley before serving.