NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea linguine

1 cup cremini mushrooms

1 tsp truffle oil

1 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.

• 6

  Reserve 2 tablespoons of the pasta cooking water, then drain the linguine.

• 7

  Toss the cooked linguine, sliced chicken, and reserved pasta water into the skillet with the mushroom mixture.

• 8

  Drizzle the truffle oil over the pasta and toss gently to coat all ingredients evenly.

• 9

  Season the dish with the remaining sea salt and black pepper to enhance the earthy flavors.

• 10

  Serve immediately topped with a dusting of grated parmesan cheese and fresh chopped parsley.