NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea tagliatelle pasta

4 oz Chicken breast

1 cup Cremini mushrooms

2 cloves Garlic

1 tsp Truffle oil

1 tbsp Parmesan cheese

0.25 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

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 pasta cooks, slice the chicken breast into thin strips and season with half of the sea salt and black pepper.

• 3

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

• 4

  Remove chicken from the skillet and add the sliced cremini mushrooms, sautéing until they release their moisture and become deeply browned.

• 5

  Add the minced garlic to the mushrooms and cook for 1 minute until fragrant, then pour in the chicken broth to deglaze the pan.

• 6

  Return the chicken to the skillet and stir in the cooked tagliatelle, truffle oil, and the remaining salt and pepper.

• 7

  Toss everything together until the pasta is coated in the aromatic sauce, adding a splash of pasta water if needed for silkiness.

• 8

  Serve immediately topped with grated parmesan cheese and fresh chopped parsley.