NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea tagliatelle

1 cup cremini mushrooms

1 tbsp parmesan cheese

1 tsp truffle oil

0.5 tbsp ghee

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 directions until al dente.

• 2

  While the pasta cooks, heat the ghee in a large skillet over medium-high heat and add the cubed chicken breast.

• 3

  Sauté the chicken for 5-6 minutes until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté until they release their moisture and turn a deep golden brown.

• 5

  Stir in the minced garlic and cook for 1 minute until fragrant, then return the chicken to the pan.

• 6

  Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet with the chicken and mushrooms.

• 7

  Drizzle with truffle oil and toss everything together, adding a bit of pasta water if needed to create a light sauce.

• 8

  Season with sea salt and black pepper, then serve topped with grated parmesan cheese and fresh parsley.