NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea linguine

4 oz chicken breast

1 cup cremini mushrooms

1 tsp truffle oil

2 tbsp parmesan cheese

1 clove garlic

0.25 cup low-sodium chicken broth

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a pot of water and cook the chickpea linguine until al dente, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the sliced chicken breast, sea salt, and black pepper, sautéing until the chicken is golden and cooked through.

• 4

  Remove the chicken from the skillet and set it aside on a plate.

• 5

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

• 6

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

• 7

  Return the cooked chicken and the linguine to the skillet.

• 8

  Drizzle with the truffle oil and toss everything together until the pasta is evenly coated and hot.

• 9

  Serve immediately topped with the grated parmesan cheese and fresh parsley.