NUTRITION

SERVINGS

INGREDIENTS

2 oz Red lentil tagliatelle

4 oz Chicken breast

1 cup Cremini mushrooms

1 tsp Olive oil

0.5 tsp Truffle oil

1 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the diced chicken breast to the skillet, seasoning with half of the sea salt and black pepper, and cook until golden and cooked through.

• 4

  Remove the cooked chicken from the pan and set it aside on a plate.

• 5

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

• 6

  Drain the pasta, reserving 2 tablespoons of the starchy pasta water.

• 7

  Return the chicken to the skillet with the mushrooms, then add the cooked tagliatelle and the reserved pasta water.

• 8

  Drizzle the truffle oil over the mixture and toss everything together until the pasta is evenly coated and the sauce is glossy.

• 9

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