NUTRITION

SERVINGS

INGREDIENTS

3 ounces Chicken Breast

2 ounces Whole Wheat Spaghetti (dry)

1 large Egg

1/2 cup Fresh or Frozen Peas

1 tablespoon Parmesan Cheese (grated)

1 small Shallot

1 clove Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

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

• 2

  While the pasta cooks, thinly slice the shallot and mince the garlic.

• 3

  Heat olive oil in a skillet over medium heat. Add the shallot and garlic, sautéing until fragrant and slightly softened.

• 4

  Add the chicken breast (cut into bite-sized pieces) to the skillet. Season with salt and pepper, and cook until the chicken is browned and cooked through.

• 5

  Stir in the peas and let them warm through. If using frozen peas, cook until they are tender.

• 6

  In a small bowl, whisk together the egg and grated parmesan cheese.

• 7

  Remove the skillet from heat, then add the drained spaghetti. Pour the egg and cheese mixture over the warm pasta and chicken. Toss quickly to evenly coat, allowing the residual heat to gently cook the egg and form a creamy sauce. If needed, add a little reserved pasta water to adjust the consistency.

• 8

  Taste and adjust seasoning with additional salt and pepper if desired, and serve immediately.