NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz chickpea tagliatelle

1 cup cremini mushrooms

1 tsp truffle oil

1 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

0.25 cup chicken broth

0.25 tsp sea salt

0.13 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea tagliatelle according to package directions until al dente, reserving a splash of pasta water before draining.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through, then remove from the pan and slice into strips.

• 4

  In the same skillet, add the sliced mushrooms and shallots, sautéing until the mushrooms are golden brown and the moisture has evaporated.

• 5

  Add the minced garlic and cook for 30 seconds until fragrant, then deglaze the pan with the chicken broth, scraping up any browned bits.

• 6

  Toss the cooked pasta and sliced chicken into the skillet with the mushrooms.

• 7

  Drizzle with truffle oil and sprinkle with parmesan cheese, adding a tablespoon of reserved pasta water if needed to create a light sauce.

• 8

  Garnish with fresh parsley and the remaining sea salt and pepper before serving.