NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea tagliatelle

1 cup Cremini mushrooms

1 cup Baby spinach

0.5 tbsp Ghee

1 tsp Truffle oil

2 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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

• 3

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown and fully cooked, then set aside to rest.

• 4

  In the same skillet, add the sliced cremini mushrooms and minced garlic, sautéing until the mushrooms are browned and fragrant.

• 5

  Add the baby spinach to the skillet and stir until just wilted, then slice the rested chicken into bite-sized strips.

• 6

  Drain the pasta, reserving a splash of pasta water, and add both to the skillet along with the chicken and truffle oil.

• 7

  Toss everything together until well-coated, then serve immediately topped with the grated parmesan cheese.