Name: Truffle mushroom pasta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1/2 cup protein pasta; 4 oz boneless skinless chicken breast, diced; 5 oz cremini mushrooms, thinly sliced; 2 cloves garlic, minced; 1 tsp olive oil; 3 tbsp nonfat Greek yogurt; 5 g truffle oil; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped; 3 3/4 cups water; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 5 min

Bring the water and half the salt to a boil in a large pot. Add the pasta and cook for 8 to 10 minutes until al dente. Reserve 1/4 cup of the starchy pasta water, then drain the pasta.
While the pasta boils, heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and half the remaining salt. Cook for 5 to 6 minutes, turning only occasionally, until browned and no longer pink inside. Done when browned and no longer pink inside, 165°F.
Remove the chicken from the skillet. Add the mushrooms in a single layer and cook for 6 to 8 minutes, stirring only now and then, until the liquid has evaporated and they are golden. Stir in the garlic, black pepper, and the rest of the salt for 1 minute.
Remove the skillet from the heat and let it cool for 30 seconds. In a small bowl, whisk the Greek yogurt with 2 tablespoons of the reserved pasta water until smooth. Stir the yogurt mixture, lemon juice, and truffle oil into the mushrooms.
Add the cooked pasta and chicken back to the skillet. Toss to coat, adding more reserved pasta water 1 tablespoon at a time if needed to reach a creamy consistency. Garnish with the parsley.

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Ingredients

Instructions

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