Truffle Mushroom Tagliatelle with Parmesan

This is an example of a meal that Solin would create to include in your personalized meal plan.

Truffle Mushroom Tagliatelle with Parmesan

YOUR SOLIN GENERATED RECIPE

Truffle Mushroom Tagliatelle with Parmesan

Sautéed chicken and earthy mushrooms tossed with chickpea tagliatelle in a silky truffle-infused sauce, finished with a sprinkle of sharp, nutty parmesan.

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NUTRITION

529kcal
Protein
51.5g
Fat
18.1g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz chickpea tagliatelle

1 cup cremini mushrooms

1 tsp truffle oil

1 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

0.25 cup low-sodium chicken broth

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the chickpea tagliatelle according to package instructions, reserving 2 tablespoons of the pasta water before draining.

  • 2

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

  • 3

    Remove the chicken to rest, then in the same pan, sauté the sliced cremini mushrooms and minced shallots until they are deeply browned and fragrant.

  • 4

    Stir in the minced garlic for 30 seconds, then pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

  • 5

    Slice the rested chicken into strips and add it back to the pan along with the cooked tagliatelle and the reserved pasta water.

  • 6

    Remove the pan from heat, drizzle with truffle oil, and toss in the parmesan cheese and fresh parsley until the sauce is glossy and evenly coats the pasta.

Truffle Mushroom Tagliatelle with Parmesan

This is an example of a meal that Solin would create to include in your personalized meal plan.

Truffle Mushroom Tagliatelle with Parmesan

YOUR SOLIN GENERATED RECIPE

Truffle Mushroom Tagliatelle with Parmesan

Sautéed chicken and earthy mushrooms tossed with chickpea tagliatelle in a silky truffle-infused sauce, finished with a sprinkle of sharp, nutty parmesan.

NUTRITION

529kcal
Protein
51.5g
Fat
18.1g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 oz chickpea tagliatelle

1 cup cremini mushrooms

1 tsp truffle oil

1 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

0.25 cup low-sodium chicken broth

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the chickpea tagliatelle according to package instructions, reserving 2 tablespoons of the pasta water before draining.

  • 2

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

  • 3

    Remove the chicken to rest, then in the same pan, sauté the sliced cremini mushrooms and minced shallots until they are deeply browned and fragrant.

  • 4

    Stir in the minced garlic for 30 seconds, then pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

  • 5

    Slice the rested chicken into strips and add it back to the pan along with the cooked tagliatelle and the reserved pasta water.

  • 6

    Remove the pan from heat, drizzle with truffle oil, and toss in the parmesan cheese and fresh parsley until the sauce is glossy and evenly coats the pasta.