NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 oz Chickpea linguine

1 cup Cremini mushrooms

0 tsp Truffle oil

1 tbsp Parmesan cheese

0 tbsp Ghee

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil chickpea linguine in salted water until al dente; reserve 0.25 cup of the pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a pan with ghee over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside; in the same pan, sauté the sliced mushrooms and minced garlic until they are tender and fragrant.

• 4

  Slice the cooked chicken into strips and return them to the pan along with the cooked linguine and the reserved pasta water.

• 5

  Drizzle the truffle oil over the mixture and toss everything together over low heat until the sauce is silky and coats the pasta evenly.

• 6

  Garnish the dish with grated parmesan cheese and finely chopped fresh parsley before serving warm.