Tuscan-Style Truffle Chicken & Quinoa

You can't go wrong with this juicy Tuscan-style chicken recipe that gets an added dose of hearty and mouth-watering flavor with our Black Tartufata Truffle Sauce and Truffle Sea Salt!

Makes 2 Servings


  • 2 Skinless Chicken Breasts (approximately 3 ounces, each), slightly pounded
  • 1 teaspoon Truffle Sea Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 Tablespoons Black Tartufata Truffle Sauce
  • 8 oz. Grape Tomatoes, cut into half
  • 1 oz. Oven Roasted Roma Tomatoes
  • 1 oz. Artichoke Hearts, cut into half
  • 1 teaspoon Capers, drainedand rinsed
  • 2 oz. Balsamic Vinaigrette
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 2 oz. Quinoa, cooked
  • 12 Asparagus Spears, steamed
  • 1 Tablespoon Olive Oil
  • Fresh Basil to garnish (optional)
  • Green salad of choice as a side dish (optional)


  1. Season the chicken breasts on both sides with salt and ground black pepper.
  2. Put the chicken breasts on a hot and slighly oiled skillet pan, set over medium-high heat.
  3. Cook the chicken until halfway done. Flip the chicken breasts over and top with the Black Tartufata Truffle Sauce and cook until the chicken is done.
  4. Put the oven roasted tomatoes, grape tomatoes, capers, and artichoke hearts, into a sauté pan set over medium-high heat. Pour in the Balsamic Vinaigrette into the sauté pan and season with Truffle Sea Salt and black pepper. Cook the ingredients for an additional 20-30 seconds.
  5. Put the cooked quinoa in the center of a serving dish.
  6. Surround the quinoa with steamed asparagus on the serving dish.
  7. Place the chicken breasts onto the serving plate, on top of the quinoa and slightly covering some of the asparagus.
  8. Put the mixture of warm tomatoes and artichokes over the chicken.
  9. Drizzle oil over the chicken and tomatoes and garnish with fresh basil (if desired).
  10. Serve with a side salad (optional)
  11. Enjoy!