NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

2 oz chickpea linguine

1 cup cremini mushrooms

1 tsp truffle oil

1 tbsp grated parmesan cheese

2 cloves garlic

0.25 cup low-sodium chicken broth

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea linguine according to package directions until al dente. Reserve 2 tablespoons of the pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken with half of the salt and pepper, then sauté until golden and cooked through.

• 3

  Remove the chicken from the skillet and set aside. In the same skillet, add the sliced mushrooms and sauté until they release their moisture and turn a deep golden brown.

• 4

  Add the minced garlic to the mushrooms and cook for 1 minute until fragrant, being careful not to burn the garlic.

• 5

  Pour in the chicken broth and the reserved pasta water, scraping the bottom of the skillet to incorporate all the flavorful browned bits.

• 6

  Return the chicken to the skillet and add the cooked linguine. Toss everything together over medium heat until the pasta is well-coated in the light sauce.

• 7

  Turn off the heat. Drizzle the truffle oil over the pasta and sprinkle with the grated parmesan cheese, fresh parsley, and the remaining salt and pepper.

• 8

  Toss one final time to combine and serve immediately while the truffle aroma is most intense.