NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz dry chickpea tagliatelle

1 cup cremini mushrooms

1 tsp truffle oil

0.5 tbsp olive oil

1 tbsp Greek yogurt

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea tagliatelle according to package directions until al dente, reserving 2 tablespoons of the cooking water before draining.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then pan-sear in a skillet over medium-high heat until fully cooked and slice into thin strips.

• 3

  In the same skillet, add the olive oil and sauté the sliced cremini mushrooms and minced garlic until the mushrooms are golden and tender.

• 4

  Reduce the heat to low and whisk in the Greek yogurt, reserved pasta water, and truffle oil to create a smooth, aromatic sauce base.

• 5

  Add the cooked tagliatelle and sliced chicken to the skillet, tossing gently to ensure every strand of pasta is coated in the truffle sauce.

• 6

  Garnish the dish with grated parmesan cheese, chopped fresh parsley, and the remaining salt and pepper before serving warm.