NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 oz chickpea tagliatelle

1 cup cremini mushrooms

1 clove garlic

1 small shallot

1 tsp truffle oil

0.5 tsp extra virgin olive oil

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea tagliatelle until al dente, reserving two tablespoons of pasta water before draining.

• 2

  Season the chicken breast with half of the salt and pepper, then sear in a pan with olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken to rest and in the same pan, sauté the sliced mushrooms and minced shallots until the mushrooms are browned and tender.

• 4

  Add the minced garlic to the pan and cook for one minute until fragrant, then return the sliced chicken and cooked pasta to the skillet.

• 5

  Stir in the reserved pasta water, truffle oil, and remaining seasoning, tossing everything together until the noodles are silkily coated.

• 6

  Plate the pasta and garnish with freshly grated parmesan cheese and chopped parsley for a bright finish.