NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Dry tagliatelle pasta

1 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0.5 tbsp Extra virgin olive oil

1 tsp White truffle oil

2 tbsp Parmesan cheese

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the cubed chicken breast pieces until golden and cooked through.

• 3

  Add the sliced mushrooms and shallots to the skillet, sautéing until the mushrooms are browned and the shallots are translucent.

• 4

  Stir in the minced garlic and cook for 30 seconds until fragrant, then pour in the chicken broth to deglaze the pan.

• 5

  Add the cooked pasta to the skillet along with the truffle oil and half of the parmesan, tossing everything together until a light, glossy sauce forms.

• 6

  Season with sea salt and black pepper, then serve topped with the remaining parmesan and fresh parsley.