NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea linguine

1 cup cremini mushrooms

1 tsp truffle oil

1 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp olive oil

PREPARATION

• 1

  Boil the chickpea linguine in salted water until al dente, reserving 2 tablespoons of the pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a pan with olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan to rest, then add the sliced cremini mushrooms and minced shallots to the same pan, sautéing until tender and browned.

• 4

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

• 5

  Slice the chicken into strips and return it to the pan along with the cooked linguine.

• 6

  Drizzle with truffle oil and toss with the reserved pasta water and grated parmesan cheese until a light, glossy sauce forms.

• 7

  Garnish with chopped fresh parsley and serve immediately.