NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

1 tsp truffle oil

2 tbsp nonfat Greek yogurt

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions, reserving 0.25 cup of the cooking water before draining.

• 2

  While the pasta is boiling, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the sliced chicken breast with half of the sea salt and black pepper, then add it to the skillet and cook until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside on a plate.

• 5

  In the same skillet, add the sliced cremini mushrooms and minced shallots, sautéing for 5-7 minutes until the mushrooms have released their moisture and are deeply browned.

• 6

  Add the minced garlic to the mushrooms and cook for an additional 30 seconds until fragrant.

• 7

  Lower the heat to medium-low and return the cooked chicken and pasta to the skillet.

• 8

  In a small bowl, whisk together the nonfat Greek yogurt, truffle oil, and the reserved pasta water until a smooth sauce forms.

• 9

  Pour the truffle sauce over the pasta mixture and toss gently until every noodle is coated in the glossy glaze.

• 10

  Garnish the dish with chopped fresh parsley and the remaining sea salt and black pepper before serving immediately.