NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 oz pancetta

1.5 oz whole wheat spaghetti

1 cup zucchini noodles

1 large egg yolk

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente.

• 2

  While pasta cooks, place the diced pancetta in a large skillet over medium heat and cook until crispy and the fat has rendered.

• 3

  Add the cubed chicken breast to the skillet with the pancetta and sauté until golden brown and cooked through.

• 4

  Stir in the minced garlic and zucchini noodles, sautéing for just 1-2 minutes until the zucchini is slightly softened but still vibrant.

• 5

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

• 6

  Reserve 2 tablespoons of pasta water, then drain the spaghetti and add it to the skillet with the chicken and pancetta.

• 7

  Remove the skillet from heat immediately; pour in the egg mixture and reserved pasta water, tossing quickly to create a creamy, silky sauce.

• 8

  Season with sea salt and black pepper before serving immediately in a warm bowl.