NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea linguine

1 cup Cremini mushrooms

1 clove Garlic

1 tbsp Shallot

2 tbsp Low-sodium chicken broth

1 tsp Truffle oil

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea linguine according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked, then set aside to rest before slicing into strips.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté for 4 minutes until they release their moisture and begin to brown.

• 5

  Add the minced garlic and finely chopped shallot to the mushrooms, sautéing for another 60 seconds until fragrant.

• 6

  Deglaze the pan with the chicken broth, scraping up any browned bits from the bottom.

• 7

  Drain the pasta, reserving a splash of pasta water, and add the linguine to the skillet with the mushrooms.

• 8

  Toss the pasta with the sliced chicken, truffle oil, grated parmesan, and the remaining salt and pepper.

• 9

  Garnish with freshly chopped parsley and serve immediately while the truffle aroma is most potent.