NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz red lentil pasta

1 cup cremini mushrooms

1 small shallot

1 clove garlic

1 tsp truffle oil

0.25 cup vegetable broth

1 tbsp nutritional yeast

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 red lentil pasta according to package directions until al dente.

• 2

  While the pasta cooks, slice the chicken breast into thin strips and season with a pinch of salt and pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sauté 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 diced shallot, sautéing until the mushrooms release their moisture and turn a deep brown.

• 5

  Add the minced garlic and cook for 30 seconds until fragrant, then pour in the vegetable broth to deglaze the pan.

• 6

  Stir in the nutritional yeast to create a light, creamy consistency in the pan juices.

• 7

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

• 8

  Remove from heat and drizzle with the truffle oil, then garnish with fresh chopped parsley and remaining black pepper before serving.