NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea linguine

3.75 oz Chicken breast

1.5 cup Cremini mushrooms

0.5 tsp Truffle oil

2 tbsp Parmesan cheese

1 clove Garlic

1 tbsp Shallot

0.25 cup Chicken broth

0.5 tsp Extra virgin olive oil

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 linguine according to package directions until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, then remove and set aside.

• 4

  In the same skillet, sauté the sliced mushrooms and minced shallots for 5 minutes until tender and browned.

• 5

  Add the minced garlic and cook for 30 seconds until fragrant, then pour in the chicken broth to deglaze the pan, scraping up any browned bits.

• 6

  Return the chicken to the skillet along with the cooked linguine and reserved pasta water, tossing to coat thoroughly.

• 7

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