NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

4 oz Chicken breast

1.5 cup Cremini mushrooms

1 tsp Olive oil

2 clove Garlic

1 tsp Truffle oil

1 tbsp Parmesan cheese

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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, slice the chicken breast into thin strips and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the sliced cremini mushrooms and sauté until they have released their moisture and developed a deep brown color.

• 5

  Add the minced garlic to the mushrooms and cook for 60 seconds until highly fragrant.

• 6

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

• 7

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

• 8

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