NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Chickpea linguine

1 cup Cremini mushrooms

1 tsp Truffle oil

1 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Low-sodium chicken broth

PREPARATION

• 1

  Boil a pot of salted water and cook chickpea linguine according to package directions until al dente; reserve 2 tablespoons of pasta water before draining.

• 2

  Season the sliced chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and sauté until they release their moisture and turn a deep golden brown.

• 5

  Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant, being careful not to burn it.

• 6

  Deglaze the pan with chicken broth and the reserved pasta water, scraping up any browned bits from the bottom.

• 7

  Return the chicken to the skillet along with the cooked linguine, tossing everything together to coat.

• 8

  Remove from heat and drizzle with truffle oil, then sprinkle with grated parmesan and fresh parsley before serving.