NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat tagliatelle

1.5 cup Cremini mushrooms

1 tsp Truffle oil

2 tbsp Parmesan cheese

1 clove Garlic

1 tbsp Shallot

0.25 cup Low-sodium chicken broth

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side. Remove from the pan and slice into thin strips.

• 4

  In the same skillet, add the minced shallot and garlic, sautéing for 1 minute until fragrant.

• 5

  Add the sliced cremini mushrooms to the skillet and cook until they have released their moisture and turned deep golden brown.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up the flavorful browned bits from the bottom.

• 7

  Add the cooked tagliatelle and sliced chicken back into the skillet, tossing everything together to coat in the light sauce.

• 8

  Remove the skillet from the heat and drizzle with truffle oil, tossing once more to distribute the aroma.

• 9

  Serve immediately topped with grated parmesan cheese and fresh parsley.