NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea linguine

4 oz chicken breast

1 cup cremini mushrooms

2 cloves garlic

1 small shallot

1 tbsp grated parmesan cheese

1 tsp truffle oil

0.5 tbsp extra virgin 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 linguine according to package directions, reserving 0.25 cup of the starchy pasta water before draining.

• 2

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

• 3

  Remove the chicken from the pan to rest, then in the same skillet, add the sliced mushrooms and finely diced shallot, sautéing until the mushrooms are browned and tender.

• 4

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then slice the rested chicken into thin strips and return them to the pan.

• 5

  Toss the cooked linguine and the reserved pasta water into the skillet with the mushrooms and chicken, stirring in the parmesan cheese until a light, creamy sauce forms.

• 6

  Remove the skillet from the heat, drizzle with the truffle oil, and garnish with fresh chopped parsley and the remaining salt and pepper before serving.