NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

2 oz Dry tagliatelle pasta

1 cup Cremini mushrooms

1 tsp Truffle oil

1 tsp Extra virgin olive oil

1 tbsp Shaved parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the tagliatelle pasta until al dente, reserving a small amount of pasta water before draining.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a pan with olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan to rest, then add the sliced cremini mushrooms and minced garlic to the same pan, sautéing until the mushrooms are tender and browned.

• 4

  Slice the rested chicken into thin strips and return it to the pan with the mushrooms.

• 5

  Add the cooked tagliatelle to the pan along with a splash of the reserved pasta water and the truffle oil.

• 6

  Toss everything together over low heat until the pasta is glossy and the ingredients are evenly distributed.

• 7

  Serve immediately topped with shaved parmesan cheese and finely chopped fresh parsley.