YOUR SOLIN GENERATED RECIPE
Creamy Egg and Lean Chicken Whole Wheat Pasta with Crispy Prosciutto
Savor this versatile dish featuring tender lean chicken breast and a perfectly cooked whole egg tossed with whole wheat pasta. Crisp prosciutto adds an enticing, salty crunch while a handful of spinach brings a fresh burst of color, making this meal both delightful and nutritionally balanced.
INGREDIENTS
3 oz Lean Chicken Breast
1 large Egg
2 oz Whole Wheat Pasta (dry)
1 slice Prosciutto
1 tsp Olive Oil
1 cup Spinach
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.
Season the lean chicken breast lightly with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté the chicken for about 4-5 minutes per side until fully cooked. Remove the chicken from the skillet and slice it into bite-sized pieces.
In the same skillet, add the prosciutto slice and cook for 1-2 minutes until it becomes crispy. Remove and set aside.
Lower the heat and add the raw spinach to the skillet, allowing it to wilt slightly. Then, crack the egg into the pan and gently stir, letting the egg form a creamy sauce that lightly coats the spinach. If needed, add a splash of the reserved pasta water to help emulsify the sauce.
Combine the cooked pasta, sliced chicken, crispy prosciutto, and creamy egg-spinach mixture in the skillet. Toss gently to blend all the flavors.
Serve warm and enjoy this balanced, protein-rich dish.