NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea tagliatelle

4 oz Chicken breast

1 cup Cremini mushrooms

1 tsp Truffle oil

1 tsp Extra virgin olive oil

2 tbsp Parmesan cheese

1 clove Garlic

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.13 tsp Black pepper

1 tsp 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 extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the thinly sliced chicken breast to the skillet, seasoning with half of the salt and pepper, and cook until golden and cooked through, then remove 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 30 seconds until fragrant, then pour in the chicken broth to deglaze the pan, scraping up any browned bits.

• 6

  Add the cooked pasta and chicken back into the skillet, tossing well to coat in the light sauce.

• 7

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

• 8

  Garnish with freshly chopped parsley before serving warm.