NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea linguine

1 cup cremini mushrooms

2 clove garlic

1 tsp truffle oil

1 tbsp parmesan cheese

1 tbsp fresh parsley

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea linguine according to package directions, reserving 1/4 cup of pasta water.

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast, seasoning with half the salt and pepper.

• 3

  Sauté the chicken until golden and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté 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 return the chicken to the pan.

• 6

  Toss the cooked linguine into the skillet with the chicken and mushrooms, adding the reserved pasta water to create a light sauce.

• 7

  Remove from heat and stir in the truffle oil, parmesan cheese, and fresh parsley, seasoning with the remaining salt and pepper.