NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

1 cup Cremini mushrooms

1 clove Garlic

1 tbsp Shallot

0.25 cup Low-sodium vegetable broth

0.5 tsp Truffle oil

1 tbsp Parmesan cheese

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea pasta according to package directions until al dente; reserve 2 tablespoons of pasta water before draining.

• 2

  While pasta cooks, season the chicken breast with half the salt and pepper, then sear in a pan with olive oil over medium-high heat until golden and cooked through.

• 3

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

• 4

  In the same pan, add the sliced mushrooms and shallots, sautéing until the mushrooms are browned and the moisture has evaporated.

• 5

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

• 6

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

• 7

  Remove from heat and drizzle with truffle oil, then toss well to coat every strand in the aromatic sauce.

• 8

  Serve immediately topped with grated parmesan cheese and fresh parsley.