NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz dry tagliatelle pasta

1 cup cremini mushrooms

1 tsp truffle oil

2 tbsp grated parmesan cheese

1 clove garlic

1 tbsp shallot

0.25 cup low-sodium chicken broth

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, then remove and slice into strips.

• 4

  In the same skillet, add the sliced mushrooms and shallots, sautéing until the mushrooms have released their moisture and turned golden brown.

• 5

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

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 7

  Drain the pasta, reserving a small amount of pasta water, and add the noodles to the skillet with the mushrooms.

• 8

  Add the sliced chicken back to the pan along with the truffle oil, parmesan cheese, and remaining salt and pepper.

• 9

  Toss everything together until the pasta is coated in a light sauce, adding a splash of pasta water if needed for silkiness.

• 10

  Garnish with fresh parsley and serve immediately.