NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz chickpea tagliatelle

1.5 cup cremini mushrooms

1 tsp truffle oil

1 tbsp parmesan cheese

0.5 tbsp olive oil

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea tagliatelle according to package directions until al dente.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium-high heat and add the thinly sliced chicken breast.

• 3

  Season the chicken with sea salt and black pepper, cooking until golden brown and cooked through, then remove from the pan.

• 4

  In the same skillet, add the sliced cremini mushrooms and minced shallots, sautéing until the mushrooms are tender and deeply browned.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant, then return the cooked chicken to the skillet.

• 6

  Drain the pasta, reserving two tablespoons of pasta water, and toss the noodles into the skillet with the chicken and mushrooms.

• 7

  Drizzle with truffle oil and add the reserved pasta water to create a light emulsion, tossing well to coat every strand.

• 8

  Serve immediately topped with freshly grated parmesan cheese and chopped parsley for a bright finish.