NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea linguine

1 cup cremini mushrooms

1 tsp truffle oil

2 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

0.25 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea linguine according to package directions until al dente.

• 2

  Reserve 1/4 cup of the pasta cooking water before draining the noodles.

• 3

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

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked, then slice into thin strips.

• 5

  In the same skillet, add the minced shallots and sliced cremini mushrooms, sautéing for 5 minutes until the mushrooms are browned and tender.

• 6

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 7

  Pour in the chicken bone broth to deglaze the skillet, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

• 8

  Add the cooked linguine, sliced chicken, and reserved pasta water to the skillet, tossing constantly to create a light sauce.

• 9

  Remove from heat and drizzle with truffle oil, then sprinkle with parmesan cheese, fresh parsley, and the remaining salt and pepper.

• 10

  Toss one final time to ensure the pasta is evenly coated and serve immediately.