NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea rotini

3 oz Boneless skinless chicken breast

0.5 oz Diced pancetta

1 large Egg

1 tbsp Grated parmesan cheese

0.25 tsp Freshly cracked black pepper

0.25 tsp Sea salt

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea rotini according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the pancetta until it begins to crisp.

• 3

  Add the diced chicken breast to the skillet with the pancetta, seasoning with sea salt and black pepper, and cook until the chicken is golden-brown and cooked through.

• 4

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

• 5

  Reserve 0.25 cup of pasta water, then drain the pasta and add it directly to the skillet with the chicken and pancetta.

• 6

  Toss the fresh baby spinach into the skillet, stirring until it just begins to wilt from the residual heat.

• 7

  Remove the skillet from the heat entirely and quickly stir in the egg and cheese mixture, adding a splash of reserved pasta water as needed to create a silky, creamy sauce.