NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz dry tagliatelle pasta

1 cup cremini mushrooms

1 tsp truffle oil

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 clove garlic

1 tbsp shallot

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the tagliatelle until al dente, reserving a splash of pasta water.

• 2

  Season the diced chicken with half 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 from the pan and add the sliced mushrooms and minced shallots, sautéing until the mushrooms release their moisture and turn brown.

• 4

  Stir in the minced garlic for thirty seconds, then deglaze the pan with chicken broth, scraping up any flavorful browned bits.

• 5

  Return the chicken and cooked pasta to the pan, tossing with the truffle oil and reserved pasta water to create a light, glossy sauce.

• 6

  Serve immediately topped with grated parmesan cheese and fresh parsley.