NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz dry tagliatelle pasta

1 cup cremini mushrooms

1 clove garlic

0.5 cup baby spinach

1 tsp truffle oil

2 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the tagliatelle 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, about 5-6 minutes per side. Remove from the pan and slice into strips.

• 4

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

• 5

  Add the minced garlic and baby spinach to the mushrooms, sautéing for 1 minute until the spinach is just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of pasta water, and add the noodles to the skillet with the vegetables and chicken.

• 7

  Toss everything together with the reserved pasta water, truffle oil, and the remaining salt and pepper.

• 8

  Serve immediately topped with freshly grated parmesan cheese.