NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea penne

4 oz chicken breast

1 cup cremini mushrooms

1 tsp truffle oil

2 cloves garlic

1 small shallot

2 tbsp plain nonfat greek yogurt

1 tbsp grated parmesan cheese

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea penne according to package instructions until al dente, then drain and set aside.

• 2

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

• 3

  Warm a large skillet over medium-high heat and cook the chicken pieces until they are golden brown and fully cooked through, then transfer to a plate.

• 4

  In the same skillet, add the sliced cremini mushrooms and minced shallots, sautéing for 5-7 minutes until the mushrooms release their moisture and turn a deep brown.

• 5

  Stir in the minced garlic and fresh thyme, cooking for just one minute until the aroma fills the kitchen.

• 6

  Pour the chicken broth into the skillet to deglaze, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.

• 7

  Turn the heat down to low and whisk in the Greek yogurt and Parmesan cheese until the mixture is creamy and well-combined.

• 8

  Add the cooked pasta and chicken back into the skillet, tossing everything together until the noodles are thoroughly coated in the sauce.

• 9

  Remove from heat, drizzle the truffle oil over the top, and sprinkle with the remaining salt and pepper before serving.