NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea tagliatelle

4 oz chicken breast

1 cup cremini mushrooms

1 tsp truffle oil

1 tbsp parmesan cheese

1 tsp ghee

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp 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 the pasta cooks, heat the ghee in a large skillet over medium-high heat.

• 3

  Add the sliced chicken breast to the skillet and sauté until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender and fragrant.

• 5

  Drain the pasta, reserving a splash of the cooking water, and add the pasta and chicken back into the skillet with the mushrooms.

• 6

  Drizzle with truffle oil and toss everything together, adding a bit of pasta water if needed to create a light sauce.

• 7

  Season with sea salt and black pepper, then serve topped with grated parmesan cheese and fresh parsley.