NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

1 tsp truffle oil

1 tbsp shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

2 tbsp vegetable broth

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat a large non-stick skillet over medium-high heat and add one tablespoon of the vegetable broth.

• 3

  Add the cubed chicken breast to the skillet and season with half of the sea salt and black pepper, sautéing until the chicken is cooked through and golden brown.

• 4

  Remove the chicken from the pan and set aside, then add the remaining tablespoon of vegetable broth to the same skillet.

• 5

  Add the sliced cremini mushrooms and minced shallots to the skillet, sautéing until the mushrooms have released their moisture and turned tender.

• 6

  Stir in the minced garlic and cook for an additional 30 seconds until aromatic.

• 7

  Drain the pasta, reserving two tablespoons of the cooking water, and add the pasta and cooked chicken back into the skillet with the mushrooms.

• 8

  Remove the skillet from the heat and drizzle the truffle oil over the mixture, tossing everything together with the reserved pasta water to create a light, cohesive sauce.

• 9

  Garnish the dish with fresh chopped parsley and the remaining sea salt and black pepper before serving immediately.