Name: Truffle Mushroom Linguine with Parmesan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1.5 oz Chickpea linguine; 1 cup Cremini mushrooms; 1 tsp Truffle oil; 1 tbsp Parmesan cheese; 1 tbsp Greek yogurt; 1 clove Garlic; 1 tbsp Shallot; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Ghee; 1 tbsp Fresh parsley

Nutrition

Per serving

427 calories

Protein: 40g; 36% of calories
Carbs: 35g; 31% of calories
Fat: 16g; 32% of calories

Instructions

Prep 10 min · Cook 15 min

Bring a pot of salted water to a boil and cook the chickpea linguine according to package directions until al dente, reserving two tablespoons of pasta water.
Heat the ghee in a large skillet over medium-high heat and sear the diced chicken breast until golden and cooked through.
Add the sliced cremini mushrooms and minced shallots to the skillet, sautéing until the mushrooms are tender and the shallots are translucent.
Stir in the minced garlic, sea salt, and black pepper, cooking for one minute until the aromatics are fragrant.
Reduce the heat to low, then stir in the cooked linguine, reserved pasta water, Greek yogurt, and truffle oil until a smooth sauce forms.
Remove from heat and toss with the grated parmesan cheese and fresh parsley before serving warm.

Nutrition

Ingredients

Instructions

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