NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz dry egg tagliatelle

1 cup cremini mushrooms

1 tsp truffle oil

2 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.5 tsp olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the tagliatelle until al dente, reserving 0.25 cup of pasta water before draining.

• 2

  Season the sliced chicken breast with half of the sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sauté 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 minced shallots, sautéing until the mushrooms are browned and their moisture has evaporated.

• 5

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

• 6

  Return the chicken to the pan and add the cooked tagliatelle along with the reserved pasta water to create a light emulsion.

• 7

  Drizzle the truffle oil over the pasta and toss everything together until the noodles are coated in a glossy sauce.

• 8

  Serve immediately topped with grated parmesan cheese, fresh parsley, and the remaining salt and pepper.