NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea linguine

4 oz Chicken breast

1 cup Cremini mushrooms

0.5 tbsp Extra virgin olive oil

1 tsp White 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

  Bring a large pot of salted water to a boil and cook the chickpea linguine according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden and cooked through, about 5-6 minutes.

• 4

  Add the sliced cremini mushrooms and minced garlic to the skillet. Cook until the mushrooms are tender and slightly browned, approximately 4 minutes.

• 5

  Reserve 2 tablespoons of the pasta cooking water, then drain the linguine.

• 6

  Add the cooked linguine and reserved pasta water to the skillet with the chicken and mushrooms.

• 7

  Drizzle the white truffle oil over the pasta and toss everything together to coat evenly.

• 8

  Season with the remaining sea salt and black pepper.

• 9

  Serve immediately topped with a dusting of grated parmesan cheese and fresh chopped parsley.