Name: Truffle mushroom pasta with chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/3 cup protein-plus thin spaghetti; 5 oz boneless skinless chicken breast, patted dry; 5 oz cremini mushrooms, sliced; 2 cloves garlic, minced; 1 1/2 tsp extra virgin olive oil; 1/4 cup nonfat Greek yogurt; 4 g truffle oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped; 4 1/4 cups water

Instructions

Prep 15 min · Cook 15 min

Season the chicken with a pinch of salt and pepper. Heat half the oil in a skillet over medium-high heat. Add the 1-inch-thick chicken and cook for 5 minutes, flip, and cook for 5 minutes more until the center reaches 165°F. Remove to a board to rest for 5 minutes.
While the chicken cooks, bring water and half the salt to a boil in a large pot. Add the pasta and cook for 10 to 12 minutes until al dente. Reserve a splash of pasta water, then drain.
In the skillet used for the chicken, heat the remaining oil. Add the mushrooms and sauté for 5 to 6 minutes until browned. Add the garlic and cook for 1 minute until fragrant.
Remove the skillet from the heat for 30 seconds. In a small bowl, whisk the yogurt with a tablespoon of the reserved pasta water. Stir the yogurt mixture, pasta, truffle oil, remaining salt, remaining pepper, and half the parsley into the mushrooms. Toss off the heat, adding more pasta water as needed for creaminess.
Slice the rested chicken. Transfer the pasta to a plate, top with the chicken slices, and garnish with the remaining parsley.

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Ingredients

Instructions

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