NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat linguine

1.5 cups cremini mushrooms

1 clove garlic

1 tbsp shallots

1 tsp truffle oil

1 tbsp parmesan cheese

0.25 cup low-sodium chicken broth

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente, reserving a small amount of pasta water before draining.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then sear in a non-stick skillet over medium heat until cooked through, approximately 5-6 minutes per side.

• 3

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

• 4

  In the same skillet, add the sliced cremini mushrooms and minced shallots, sautéing until the mushrooms are golden brown and tender.

• 5

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

• 6

  Simmer the broth for 2 minutes to reduce slightly before adding the cooked linguine and sliced chicken back into the skillet.

• 7

  Toss the ingredients together over low heat to coat them in the pan juices, adding a splash of reserved pasta water if needed for a silkier consistency.

• 8

  Remove the skillet from the heat and drizzle the truffle oil over the pasta, tossing gently to distribute the aroma.

• 9

  Serve the pasta garnished with grated parmesan cheese, fresh parsley, and the remaining sea salt and black pepper.