NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz chickpea tagliatelle

1 cup cremini mushrooms

0.5 tbsp ghee

0.5 tsp truffle oil

1 tbsp parmesan cheese

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme leaves

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest before slicing.

• 4

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

• 5

  Add the minced shallot and garlic to the mushrooms, cooking for 1-2 minutes until fragrant and softened.

• 6

  Drain the pasta, reserving a small amount of pasta water, and add the noodles directly into the skillet with the mushrooms.

• 7

  Toss the pasta with the sliced chicken, truffle oil, parmesan cheese, thyme, and remaining salt and pepper, adding a splash of pasta water if needed for a silky finish.