NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea tagliatelle

1 cup cremini mushrooms

1 clove garlic

1 tbsp shallot

1 tsp olive oil

1 tsp truffle oil

2 tbsp parmesan cheese

0.25 cup low-sodium vegetable broth

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and sear the chicken strips until golden and cooked through.

• 3

  Remove the chicken from the skillet and set aside; in the same pan, add the sliced cremini mushrooms and sauté until they release their moisture and turn brown.

• 4

  Stir in the minced shallot and garlic, cooking for another minute until fragrant, then deglaze the pan with the vegetable broth.

• 5

  Return the chicken to the skillet along with the cooked pasta, tossing everything together to coat in the light pan sauce.

• 6

  Remove from heat and stir in the truffle oil, grated parmesan, and fresh parsley, seasoning with sea salt and black pepper before serving.