NUTRITION

SERVINGS

INGREDIENTS

2 oz brown rice spaghetti

1 oz diced pancetta

1.5 oz cooked chicken breast

1 large egg

0.5 cup liquid egg whites

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.5 tsp cracked black pepper

1 tbsp chopped fresh parsley

1 cup fresh baby spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice spaghetti according to package directions until al dente.

• 2

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

• 3

  Add the diced cooked chicken breast and baby spinach to the skillet with the pancetta, sautéing just until the spinach is wilted.

• 4

  In a small bowl, whisk together the egg, liquid egg whites, grated parmesan, sea salt, and cracked black pepper until well combined.

• 5

  Reserve 1/4 cup of the starchy pasta water, then drain the spaghetti and immediately add it to the skillet with the pancetta and chicken.

• 6

  Remove the skillet from the heat and quickly pour the egg mixture over the hot pasta, tossing constantly with tongs to create a creamy sauce without scrambling the eggs.

• 7

  Thin the sauce with a splash of the reserved pasta water if needed, then garnish with fresh parsley and serve immediately.