NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

4 oz chicken breast

1 cup cremini mushrooms

1 tsp truffle oil

1 tsp olive oil

1 clove garlic

2 tbsp plain Greek yogurt

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil the chickpea pasta in a pot of salted water until al dente, then reserve 1/4 cup of the pasta water and drain.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then sauté in olive oil over medium-high heat until golden and cooked through.

• 3

  Add the sliced cremini mushrooms and minced garlic to the pan with the chicken, cooking until the mushrooms are tender and browned.

• 4

  Reduce the heat to low and stir in the Greek yogurt, reserved pasta water, and truffle oil to create a smooth, creamy sauce.

• 5

  Add the cooked pasta to the pan and toss thoroughly to ensure every noodle is coated in the truffle sauce.

• 6

  Garnish with grated parmesan cheese and freshly chopped parsley before serving warm.