Name: Truffle Mushroom Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 2 oz dry brown rice penne; 1 cup raw sliced cremini mushrooms; 1 medium shallot; 2 clove garlic; 0.25 cup nonfat Greek yogurt; 0.5 tsp truffle oil; 1 tbsp parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp olive oil; 1 tbsp fresh parsley

Nutrition

Per serving

558 calories

Protein: 54g; 38% of calories
Carbs: 61g; 42% of calories
Fat: 13g; 20% of calories

Instructions

Prep 10 min · Cook 15 min

Bring a large pot of salted water to a boil and cook the dry brown rice penne according to package directions until al dente.
While the pasta cooks, dice the raw chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat olive oil in a large skillet over medium-high heat, add the chicken, and sauté until golden and cooked through, about 6 minutes.
Remove chicken from the skillet and set aside; in the same pan, add the sliced mushrooms and minced shallot, sautéing until the mushrooms are browned and tender.
Stir in the minced garlic and cook for 1 minute until fragrant.
Reserve 0.25 cup of pasta cooking water, then drain the pasta.
Reduce skillet heat to low; stir in the Greek yogurt, reserved pasta water, and parmesan cheese until a smooth sauce forms.
Return the chicken and pasta to the skillet, tossing well to coat in the sauce.
Drizzle with truffle oil and garnish with fresh parsley before serving warm.

Nutrition

Ingredients

Instructions

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