NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

2 oz Whole Wheat Spaghetti (dry)

1 Large Egg

1/3 cup Frozen Peas

2 tbsp Grated Parmesan Cheese

1/4 cup Low-Fat Cream

1 Garlic Clove

1/2 tsp Salt

1/4 tsp Black Pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.

• 2

  Season the chicken breast with a pinch of salt and pepper. In a skillet over medium heat, cook the chicken until golden on both sides and cooked through, about 4-5 minutes per side. Transfer to a cutting board and slice into bite-sized pieces.

• 3

  In the same skillet, add a lightly crushed garlic clove and sauté for about 30 seconds until fragrant. Remove the garlic clove and discard.

• 4

  Reduce the heat to low and stir in the low-fat cream. Allow it to warm for a minute. In a small bowl, lightly beat the egg and mix in the grated Parmesan cheese.

• 5

  Add the cooked spaghetti, sliced chicken, and frozen peas to the skillet. Toss gently to combine with the cream sauce. Remove the skillet from the heat and quickly stir in the egg and Parmesan mixture, allowing the residual heat to thicken the sauce without scrambling the egg. If the sauce seems too thick, add a small splash of reserved pasta water.

• 6

  Season with additional salt and freshly ground black pepper to taste. Serve immediately for a creamy, comforting dish.