NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Chickpea tagliatelle

1 cup Cremini mushrooms

1 tsp Truffle oil

1 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

1 clove Garlic

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 instructions, reserving 0.25 cup of the pasta water before draining.

• 2

  Season the cubed chicken breast with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside; in the same pan, add the sliced cremini mushrooms and sauté until they release their moisture and turn a deep brown.

• 5

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

• 6

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

• 7

  Remove from heat and stir in the truffle oil and grated Parmesan cheese until the sauce becomes silky and coats the pasta.

• 8

  Garnish with fresh chopped parsley and serve immediately.