NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

1.5 oz Chickpea tagliatelle pasta

1 cup Cremini mushrooms

1 tsp Truffle oil

0.5 oz Parmesan cheese

1 clove Garlic

1 tsp Extra virgin olive oil

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 until al dente; reserve two tablespoons of the cooking water before draining.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then sauté in olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan and slice into thin strips, then add the sliced mushrooms and minced garlic to the same skillet, cooking until tender and browned.

• 4

  Return the sliced chicken to the pan along with the cooked pasta and the reserved pasta water, tossing gently to combine over low heat.

• 5

  Remove the skillet from the heat, drizzle with the truffle oil, and toss once more to ensure every strand is coated in the aromatic oil.

• 6

  Plate the pasta immediately and garnish with the grated parmesan, fresh parsley, and the remaining salt and pepper.