NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz tagliatelle pasta

1 cup cremini mushrooms

1 tsp truffle oil

2 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

0.25 cup chicken broth

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the tagliatelle according to package directions until al dente, reserving a splash of pasta water.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden 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 become deeply browned.

• 5

  Add the minced shallot and garlic to the mushrooms, cooking for 1 minute until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 7

  Return the chicken to the skillet and add the cooked tagliatelle, tossing everything together to coat.

• 8

  Remove from heat and drizzle with truffle oil, then stir in the grated parmesan and fresh parsley.

• 9

  If the sauce is too thick, add a tablespoon of the reserved pasta water to reach a silky consistency.

• 10

  Season with the remaining salt and pepper before serving immediately in warm bowls.