NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Chickpea tagliatelle

1 cup Cremini mushrooms

0.25 tbsp Extra virgin olive oil

0.5 tsp Truffle oil

1 tbsp Parmesan cheese

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

2 tbsp Chicken bone broth

PREPARATION

• 1

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

• 2

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

• 3

  Add the diced chicken breast to the skillet and sauté until golden brown and cooked through.

• 4

  Add the sliced cremini mushrooms and minced garlic to the pan, cooking until the mushrooms are tender and fragrant.

• 5

  Pour in the chicken bone broth to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits.

• 6

  Drain the pasta, reserving a small amount of pasta water, and add the noodles directly into the skillet with the chicken and mushrooms.

• 7

  Remove the skillet from the heat and drizzle with truffle oil, then sprinkle with sea salt, black pepper, and grated parmesan cheese.

• 8

  Toss everything together until the pasta is coated in a silky sauce, adding a splash of reserved pasta water if needed, and garnish with fresh parsley.