NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea linguine pasta

4 oz chicken breast

1 cup cremini mushrooms

1 clove garlic

0.5 tbsp extra virgin olive oil

0.5 tsp black truffle oil

1 tbsp parmesan cheese

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the sliced cremini mushrooms to the same skillet, sautéing until they release their moisture and turn deep brown.

• 6

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 7

  Drain the pasta, reserving 2 tablespoons of the pasta cooking water.

• 8

  Add the cooked pasta, chicken, and reserved pasta water back into the skillet with the mushrooms.

• 9

  Drizzle with the black truffle oil and toss everything together over low heat to coat evenly.

• 10

  Garnish with grated parmesan cheese and fresh parsley before serving immediately.