NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea tagliatelle

1 cup cremini mushrooms

1 tsp truffle oil

1 tbsp parmesan cheese

1 tbsp garlic

0.25 cup vegetable broth

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil the chickpea tagliatelle in a large pot of salted water according to package directions until al dente.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sauté the diced chicken breast until cooked through and lightly browned.

• 3

  Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and turn a deep golden brown.

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 5

  Pour in the vegetable broth to deglaze the pan, scraping up any browned bits, then stir in the truffle oil.

• 6

  Drain the pasta and add it directly to the skillet, tossing well to coat the noodles in the truffle-mushroom sauce.

• 7

  Serve immediately topped with grated parmesan cheese, fresh parsley, sea salt, and black pepper.