NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea tagliatelle

1 cup cremini mushrooms

1 tsp truffle oil

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 clove garlic

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 tagliatelle according to package directions until al dente.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the sliced chicken breast to the skillet, seasoning with sea salt and black pepper, and sauté until golden and cooked through.

• 4

  Lower the heat to medium, add the sliced cremini mushrooms and minced garlic, and sauté for 4-5 minutes until the mushrooms are tender and browned.

• 5

  Reserve 0.25 cup of the pasta cooking water, then drain the tagliatelle and add it to the skillet with the chicken and mushrooms.

• 6

  Drizzle the truffle oil over the pasta and toss everything together, adding a splash of the reserved pasta water if needed to create a light, silky sauce.

• 7

  Garnish the dish with grated parmesan cheese and fresh chopped parsley before serving immediately.