NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Tagliatelle pasta

1 cup Cremini mushrooms

1 tsp Truffle oil

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Shallot

2 tbsp Low-sodium chicken broth

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the sliced cremini mushrooms with the olive oil, half the sea salt, and half the black pepper; roast for 15 minutes until golden and tender.

• 3

  Bring a pot of salted water to a boil and cook the tagliatelle according to package instructions until al dente, reserving 2 tablespoons of the pasta water before draining.

• 4

  Season the chicken breast with the remaining salt and pepper, then sear in a non-stick skillet over medium-high heat for 5-6 minutes per side until fully cooked.

• 5

  Remove the chicken from the pan, let it rest for 2 minutes, and then slice it into thin strips.

• 6

  In the same skillet, add the minced garlic and diced shallots, sautéing for about 1 minute until fragrant and translucent.

• 7

  Deglaze the pan with the chicken broth and reserved pasta water, stirring to incorporate any flavorful bits from the bottom of the pan.

• 8

  Add the cooked pasta, roasted mushrooms, and sliced chicken to the skillet, tossing gently to combine.

• 9

  Remove from heat and drizzle the truffle oil over the pasta, tossing once more to create a glossy finish.

• 10

  Garnish with freshly chopped parsley and serve immediately.