NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea linguine

4 oz Chicken breast

1 cup Cremini mushrooms

1 tsp Truffle oil

1 tbsp Parmesan cheese

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea linguine according to package directions until al dente, then reserve a splash of pasta water and drain.

• 2

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

• 3

  Remove the chicken from the pan to rest, then in the same skillet, sauté the sliced mushrooms until they release their moisture and turn golden brown.

• 4

  Add the minced garlic to the mushrooms and cook for one minute until fragrant, then slice the rested chicken into thin strips.

• 5

  Add the cooked linguine and sliced chicken back into the skillet along with the reserved pasta water and truffle oil, tossing everything to coat.

• 6

  Finish the dish by seasoning with the remaining salt and pepper, then garnish with parmesan cheese and fresh parsley before serving.