NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 oz Dry tagliatelle pasta

1.5 cup Cremini mushrooms

1 clove Garlic

1 tsp Truffle oil

1 tsp Extra virgin olive oil

0.25 cup Low-sodium chicken broth

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Boil the tagliatelle in salted water until al dente, then drain and set aside.

• 2

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

• 3

  Heat olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through.

• 4

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

• 5

  In the same skillet, add the sliced mushrooms and sauté until they are browned and tender.

• 6

  Add the minced garlic to the mushrooms and cook for 1 minute until aromatic.

• 7

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

• 8

  Add the cooked pasta and sliced chicken back into the skillet and toss to combine.

• 9

  Remove the skillet from the heat, drizzle with truffle oil, and add the remaining salt and pepper.

• 10

  Serve the pasta immediately topped with a sprinkle of grated parmesan cheese.