NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz tagliatelle pasta

1 cup cremini mushrooms

1 clove garlic

0.5 tsp olive oil

1 tsp truffle oil

1 tbsp parmesan cheese

0.25 cup chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the tagliatelle according to package instructions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with 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 from the pan and set aside.

• 4

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

• 5

  Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 7

  Add the cooked pasta and seared chicken back into the skillet, tossing everything together to coat in the light pan sauce.

• 8

  Remove from heat and drizzle with the truffle oil, then sprinkle with grated parmesan cheese and fresh parsley before serving.