NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chickpea pasta

1 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

0.25 cup chicken bone broth

1 tsp truffle oil

1 tbsp parmesan cheese

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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, season the sliced chicken breast with the sea salt and black pepper.

• 3

  Heat a large non-stick skillet over medium-high heat and sear the chicken until golden and cooked through, then remove the chicken from the pan and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté until they release their moisture and become deeply browned.

• 5

  Stir in the minced shallot and garlic, cooking for about 1 minute until the aromatics are fragrant.

• 6

  Pour in the chicken bone broth to deglaze the pan, scraping up any browned bits from the bottom to create a light sauce.

• 7

  Add the cooked pasta and seared chicken back into the skillet, tossing everything together to coat in the pan sauce.

• 8

  Remove the skillet from the heat and drizzle with the truffle oil, then sprinkle with grated parmesan cheese and fresh parsley before serving.