NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast, boneless skinless

1.5 oz Chickpea pasta

1 cup Cremini mushrooms, sliced

1 tsp Olive oil

0.5 tsp Truffle oil

1 tbsp Parmesan cheese, grated

1 clove Garlic, minced

1 tbsp Shallot, minced

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley, chopped

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook chickpea pasta according to package directions, reserving 2 tablespoons of pasta water before draining.

• 2

  Season the chicken breast with half the salt and pepper, then sear in a pan with olive oil over medium-high heat until cooked through, about 5-6 minutes per side.

• 3

  Remove chicken from the pan, let it rest for 3 minutes, and then slice into thin strips.

• 4

  In the same pan, add the sliced mushrooms and shallots, sautéing until the mushrooms are golden brown and have released their moisture.

• 5

  Add the minced garlic to the pan and cook for 30 seconds until fragrant.

• 6

  Toss the cooked pasta, sliced chicken, and reserved pasta water into the pan with the mushrooms.

• 7

  Remove from heat and stir in the truffle oil, parmesan cheese, and remaining salt and pepper until a light sauce forms.

• 8

  Garnish with fresh parsley and serve immediately.