NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea tagliatelle

1 cup cremini mushrooms

0.5 tbsp ghee

1 tsp truffle oil

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea tagliatelle according to package directions until al dente, reserving 2 tablespoons of pasta water.

• 2

  Season the chicken breast with half of the salt and pepper, then grill or pan-sear over medium-high heat until cooked through, about 5-6 minutes per side.

• 3

  While the chicken rests, melt the ghee in a large skillet over medium heat and add the sliced cremini mushrooms.

• 4

  Sauté the mushrooms until they release their moisture and turn golden brown, then add the minced garlic and sauté for another 60 seconds until fragrant.

• 5

  Slice the rested chicken into thin strips.

• 6

  Add the cooked pasta, sliced chicken, and reserved pasta water to the skillet with the mushrooms, tossing gently to combine.

• 7

  Remove the skillet from the heat and drizzle with the truffle oil, then sprinkle with the remaining salt, pepper, and grated parmesan cheese.

• 8

  Garnish with freshly chopped parsley and serve immediately while hot.