NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat spaghetti

3 oz chicken breast

0.5 oz pancetta

1 large egg

2 tbsp parmesan cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 cup baby spinach

1 clove garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat spaghetti until al dente, reserving 0.25 cup of the starchy pasta water before draining.

• 2

  While the pasta cooks, add the diced pancetta to a large skillet over medium heat and sauté until it becomes golden and crispy.

• 3

  Remove the pancetta with a slotted spoon, leaving the rendered fat in the pan, and add the diced chicken breast to cook until browned and opaque.

• 4

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

• 5

  Add the minced garlic and baby spinach to the skillet with the chicken, sautéing for one minute until the spinach just begins to wilt.

• 6

  Remove the skillet from the heat entirely, then add the cooked pasta and the egg mixture, stirring vigorously while adding splashes of pasta water to create a glossy sauce.

• 7

  Season with sea salt and black pepper, then garnish with the reserved crispy pancetta before serving.