NUTRITION

SERVINGS

INGREDIENTS

2 oz Tagliatelle pasta

5 oz Chicken breast

1 cup Cremini mushrooms

1 tsp Truffle oil

1 tbsp Parmesan cheese

0.25 cup Chicken bone broth

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the tagliatelle until al dente, reserving a splash of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper, then sauté in a pan over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside; in the same pan, add the sliced cremini mushrooms and minced garlic, sautéing until the mushrooms are tender and browned.

• 4

  Pour in the chicken bone broth to deglaze the pan, scraping up any browned bits from the bottom for maximum flavor.

• 5

  Slice the cooked chicken and return it to the pan along with the cooked tagliatelle and the reserved pasta water.

• 6

  Drizzle with the truffle oil and toss everything together over low heat until the sauce coats the pasta beautifully.

• 7

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