Name: Truffle mushroom pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into bite-size pieces; 1 oz dry penne pasta; 5 oz cremini mushrooms, sliced; 2 cloves garlic, minced; 1/4 cup reduced-sodium chicken broth; 1/4 cup plain nonfat Greek yogurt; 2 1/2 tsp grated Parmesan cheese; 5 g truffle oil; 1/2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 4 1/4 cups water

Instructions

Prep 20 min · Cook 10 min

Fill a large pot with the water and a pinch of the salt. Bring to a boil over high heat. Add the pasta and cook for 10 to 12 minutes until tender. Drain, reserving a splash of pasta water.
While the water comes to a boil, heat half the olive oil in a 12-inch skillet over medium-high heat. Season the chicken with a pinch of salt and pepper. Add the chicken to the skillet and cook for 5 to 6 minutes, flipping once, until browned. Remove from the pan. Done when opaque in the center, 165°F.
In the same skillet, heat the remaining olive oil over medium heat. Add the mushrooms and cook for 5 to 7 minutes until they have released their liquid and browned. Add the garlic and cook for 1 minute until fragrant.
Reduce the heat to low. Stir in the chicken broth, scraping any browned bits from the pan. Whisk in the Greek yogurt, Parmesan, and truffle oil until smooth. Do not let the sauce boil.
Add the cooked pasta and chicken back into the skillet. Toss to coat in the sauce, adding a tablespoon of the reserved pasta water if the sauce is too thick. Season with remaining salt and pepper and serve topped with parsley.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes