NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Chickpea linguine

1 cup Cremini mushrooms

1 tsp Truffle oil

2 tbsp Parmesan cheese

1 clove Garlic

1 tbsp Shallot

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Cook the chickpea linguine in boiling salted water according to package directions, reserving two tablespoons of the cooking liquid.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and sauté the chicken until golden and cooked through, then slice into thin strips.

• 4

  In the same skillet, sauté the sliced cremini mushrooms and minced shallot until the mushrooms are tender and browned.

• 5

  Stir in the minced garlic and cook for thirty seconds until the aroma is released.

• 6

  Add the cooked linguine, sliced chicken, and reserved pasta water to the skillet, tossing to combine.

• 7

  Drizzle the truffle oil over the pasta and sprinkle with the parmesan cheese, tossing again to coat.

• 8

  Garnish with fresh parsley and the remaining sea salt and black pepper before serving.