NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz dry tagliatelle pasta

1 cup cremini mushrooms

1 tsp truffle oil

1 tsp extra virgin olive oil

2 tbsp grated parmesan cheese

1 clove garlic

1 tbsp fresh parsley

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 tagliatelle according to package directions until al dente.

• 2

  While pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with half of the salt and pepper, then sear until golden and cooked through, about 5-6 minutes per side.

• 4

  Remove chicken from the pan, let it rest for 2 minutes, then slice into thin strips.

• 5

  In the same skillet, add the sliced cremini mushrooms and sauté until they release their moisture and turn a deep golden brown.

• 6

  Add the minced garlic to the mushrooms and cook for 30 seconds until aromatic.

• 7

  Reserve 1/4 cup of pasta water, then drain the noodles and add them to the skillet with the mushrooms and chicken.

• 8

  Drizzle with truffle oil and add the reserved pasta water, tossing everything together to create a light, silky sauce.

• 9

  Season with the remaining salt and pepper, then garnish with grated parmesan and fresh parsley before serving.