NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Linguine pasta

1 cup Cremini mushrooms

2 cloves Garlic

1 tsp Truffle oil

1 tbsp Parmesan cheese

0.25 cup Low-sodium chicken broth

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Boil a pot of salted water and cook the linguine according to package directions until al dente.

• 2

  While the pasta cooks, season the diced chicken breast with sea salt and black pepper.

• 3

  Heat a large non-stick 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 golden brown.

• 5

  Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.

• 6

  Deglaze the pan with the chicken broth, scraping up any browned bits from the bottom, and simmer for 2 minutes to reduce slightly.

• 7

  Add the cooked linguine and seared chicken back into the skillet, tossing well to coat the noodles in the light pan sauce.

• 8

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