NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea tagliatelle

1 cup cremini mushrooms

1 tsp truffle oil

2 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

0.25 cup low-sodium chicken broth

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea tagliatelle according to package directions until al dente.

• 2

  While pasta cooks, season the diced chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté until they release their moisture and turn a deep golden brown.

• 5

  Stir in the minced garlic and shallots, cooking for 1 minute until fragrant.

• 6

  Deglaze the pan with low-sodium chicken broth, scraping up the browned bits, and simmer until the liquid reduces by half.

• 7

  Toss the cooked pasta and chicken back into the skillet, drizzling with truffle oil and half of the parmesan cheese.

• 8

  Garnish with the remaining parmesan cheese and fresh parsley before serving warm.