NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea linguine

1 cup cremini mushrooms

1 tsp truffle oil

1 tbsp parmesan cheese

1 clove garlic

1 tsp olive oil

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 linguine according to package instructions until al dente, reserving 1/4 cup of the cooking water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast with half of the sea salt and black pepper, then sear in the skillet until golden and cooked through, about 5 to 7 minutes per side.

• 4

  Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.

• 5

  In the same skillet, add the sliced cremini mushrooms and sauté until they have released their moisture and turned a deep golden brown.

• 6

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

• 7

  Lower the heat and add the cooked linguine, sliced chicken, and the reserved pasta water to the skillet, tossing everything together to coat.

• 8

  Drizzle the truffle oil over the pasta and sprinkle with the parmesan cheese and the remaining salt and pepper.

• 9

  Garnish with freshly chopped parsley and serve immediately while the aroma is at its peak.