NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

0.5 oz Pancetta

3 oz Chicken breast

1 large Egg

0.25 cup Egg whites

1 tbsp Parmesan cheese

1 cup Zucchini

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, whisk the whole egg, egg whites, and grated parmesan together in a small bowl until the mixture is smooth.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until the fat renders and it becomes crispy.

• 4

  Add the diced chicken breast to the skillet with the pancetta and cook until the chicken is golden brown and cooked through.

• 5

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

• 6

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

• 7

  Remove the skillet from the heat entirely to ensure the eggs create a sauce rather than scrambling.

• 8

  Quickly pour in the egg mixture and the reserved pasta water, tossing the noodles constantly until a creamy, silky sauce forms and coats the pasta.

• 9

  Season with sea salt and black pepper, then serve immediately while warm.