NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

1 cup Cremini mushrooms

1 tsp Truffle oil

1 clove Garlic

2 tbsp Nonfat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, then reserve 2 tablespoons of the pasta water before draining.

• 2

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden and fully cooked.

• 4

  Add the sliced cremini mushrooms and minced garlic to the skillet, cooking until the mushrooms are tender and fragrant.

• 5

  Reduce the heat to low and stir in the Greek yogurt, reserved pasta water, and grated parmesan cheese to form a light, creamy sauce.

• 6

  Toss the cooked pasta into the skillet, coating every strand thoroughly with the mushroom and chicken mixture.

• 7

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