NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz dry tagliatelle pasta

1 cup cremini mushrooms

1 clove garlic

1 tbsp shallot

0.25 cup low-sodium chicken bone broth

1 tbsp grated parmesan cheese

0.5 tsp white truffle oil

1 tsp extra virgin olive oil

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 tagliatelle until al dente, reserving two tablespoons of pasta water before draining.

• 2

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

• 3

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

• 4

  In the same skillet, add the sliced mushrooms and shallots, sautéing until the mushrooms are browned and the moisture has evaporated.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant, then deglaze the pan with the chicken bone broth, scraping up any browned bits.

• 6

  Return the chicken to the skillet along with the cooked tagliatelle and reserved pasta water, tossing everything to coat in the light pan sauce.

• 7

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