NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup cremini mushrooms

1 cup baby spinach

1 clove garlic

1 tsp extra virgin olive oil

1 tsp truffle oil

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken with sea salt and black pepper, then sauté in the skillet until golden and cooked through.

• 4

  Add the sliced mushrooms and minced garlic to the skillet, cooking until the mushrooms are tender and fragrant.

• 5

  Reserve a small amount of pasta water, then drain the pasta and add it to the skillet with the baby spinach.

• 6

  Toss the mixture together until the spinach is wilted, adding a splash of pasta water if needed for a smooth consistency.

• 7

  Remove the skillet from the heat and drizzle with truffle oil, tossing gently to incorporate the aroma.

• 8

  Serve the pasta immediately, garnished with the grated parmesan cheese.