NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat linguine

1 cup Cremini mushrooms

1 clove Garlic

1 tbsp Shallot

1 tsp Truffle oil

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.25 cup Low sodium chicken broth

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 linguine according to package directions until al dente.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and minced shallots. Sauté for 4-5 minutes until the mushrooms have released their moisture and are browned.

• 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. Simmer for 2 minutes to reduce slightly.

• 7

  Add the cooked linguine and chicken back into the skillet. Drizzle with the truffle oil and toss everything together to coat evenly.

• 8

  Remove from heat and stir in the grated parmesan cheese and remaining salt and pepper.

• 9

  Garnish with fresh chopped parsley before serving.