NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea tagliatelle

4 oz chicken breast

1 cup cremini mushrooms

1 tbsp shallot

2 cloves garlic

0.25 cup chicken bone broth

2 tbsp Greek yogurt

1 tsp truffle oil

2 tbsp parmesan cheese

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil the chickpea tagliatelle in a large pot of salted water until al dente, then drain and set aside.

• 2

  Sauté the diced chicken breast in a large non-stick skillet over medium-high heat until golden brown and cooked through.

• 3

  Add the sliced cremini mushrooms and minced shallots to the skillet, cooking until the mushrooms are tender and browned.

• 4

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 5

  Pour in the chicken bone broth to deglaze the pan, stirring to incorporate any flavorful browned bits from the bottom.

• 6

  Reduce the heat to low and whisk in the Greek yogurt and truffle oil until the sauce is smooth and creamy.

• 7

  Add the cooked tagliatelle to the skillet, tossing gently to coat the pasta thoroughly in the truffle sauce.

• 8

  Season the dish with sea salt and black pepper to enhance the earthy flavors.

• 9

  Serve immediately, garnished with freshly grated parmesan cheese and chopped parsley.