NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea tagliatelle

1 cup cremini mushrooms

0.5 tbsp olive oil

1 tsp truffle oil

2 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

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 tagliatelle according to package directions until al dente, reserving 0.25 cup of pasta water.

• 2

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

• 3

  Season the sliced chicken breast with half of the sea salt and black pepper, then sauté until golden and cooked through, about 5-6 minutes.

• 4

  Remove the chicken from the skillet and set aside; in the same pan, add the sliced mushrooms and shallots, sautéing until the mushrooms are browned and tender.

• 5

  Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.

• 6

  Return the chicken to the skillet and add the cooked tagliatelle, reserved pasta water, and truffle oil.

• 7

  Toss everything together over low heat until the sauce coats the pasta evenly.

• 8

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