NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3.5 oz chicken breast

1 cup cremini mushrooms

1 tsp truffle oil

1 tsp extra virgin olive oil

1 clove garlic

2 tbsp plain non-fat greek yogurt

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, reserving a small amount of pasta water before draining.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat and season the diced chicken breast with sea salt and black pepper.

• 3

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté for 4-5 minutes until they release their moisture and turn a deep golden brown.

• 5

  Add the minced garlic to the mushrooms and cook for 1 minute until fragrant, then stir in the baby spinach and cook just until wilted.

• 6

  Reduce the heat to low, then return the chicken to the skillet and add the cooked pasta, Greek yogurt, grated parmesan, and a splash of the reserved pasta water.

• 7

  Toss everything together until a creamy sauce forms and coats the pasta evenly, ensuring the heat remains low to prevent the yogurt from curdling.

• 8

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