NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea tagliatelle

4 oz Chicken breast

1 cup Cremini mushrooms

1 tbsp Garlic

0.25 cup Vegetable broth

2 tbsp Parmesan cheese

1 tsp Truffle oil

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea tagliatelle according to package instructions until al dente.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium-high heat and add the diced chicken breast, searing until golden and cooked through.

• 3

  Add the sliced cremini mushrooms to the skillet and sauté for 5 minutes until they release their moisture and become tender.

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant, then pour in the vegetable broth to deglaze the pan.

• 5

  Drain the pasta, reserving a splash of pasta water, and add the noodles directly into the skillet with the chicken and mushrooms.

• 6

  Drizzle with truffle oil and toss everything together, adding a bit of pasta water if needed to create a light sauce.

• 7

  Season with sea salt and black pepper, then serve topped with grated parmesan cheese and fresh parsley.