NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz tagliatelle pasta

1 cup cremini mushrooms

1 tsp olive oil

0.5 tsp truffle oil

1 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

0.25 cup low-sodium chicken broth

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a pot of salted water and cook the tagliatelle until al dente, reserving a small amount of pasta water.

• 2

  Season the chicken breast pieces with half of the sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium heat and cook the chicken until golden and cooked through, then set aside.

• 4

  In the same skillet, sauté the sliced mushrooms and minced shallots until the mushrooms are browned and tender.

• 5

  Add the minced garlic to the pan and cook for 30 seconds until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, stirring to incorporate any browned bits from the bottom.

• 7

  Return the chicken to the pan and add the cooked pasta along with a splash of the reserved pasta water.

• 8

  Toss everything together over low heat until a light sauce forms and coats the noodles.

• 9

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