NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.25 oz tagliatelle pasta

1 cup cremini mushrooms

1 tsp truffle oil

1 tbsp 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 the salt and pepper, then pan-sear in a non-stick skillet over medium-high heat until cooked through.

• 3

  Remove the chicken from the skillet, let it rest for two minutes, and then slice into thin strips.

• 4

  In the same skillet, heat the olive oil over medium heat and sauté the shallots and mushrooms until the mushrooms are golden and tender.

• 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, and simmer for 2 minutes to slightly reduce.

• 7

  Toss the cooked pasta and sliced chicken into the skillet with the mushroom mixture until well combined.

• 8

  Drizzle with truffle oil and sprinkle with the remaining salt, pepper, and fresh parsley.

• 9

  Serve immediately topped with the grated parmesan cheese.