NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea tagliatelle

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

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked, then remove from the pan and slice into strips.

• 4

  In the same skillet, add the sliced mushrooms and minced shallots, sautéing until the mushrooms are golden brown and moisture has evaporated.

• 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

  Add the cooked pasta and sliced chicken back into the skillet, tossing with the remaining salt, pepper, and the truffle oil until well coated.

• 8

  Serve immediately topped with grated parmesan cheese and freshly chopped parsley.