NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 oz pancetta

1.5 oz whole wheat spaghetti

1 large egg

2 tbsp liquid egg whites

1 tbsp parmesan cheese

1 cup fresh spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil the whole wheat spaghetti in salted water until al dente, reserving 0.25 cup of the starchy pasta water before draining.

• 2

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

• 3

  Add the diced chicken breast and minced garlic to the skillet, cooking until the chicken is browned and no longer pink inside.

• 4

  While the chicken cooks, whisk together the whole egg, liquid egg whites, and grated parmesan in a small bowl until smooth.

• 5

  Stir the fresh spinach into the skillet with the chicken and pancetta, allowing it to wilt for about 30 seconds.

• 6

  Turn off the heat completely and add the cooked pasta to the skillet, tossing it with the meat and spinach.

• 7

  Quickly pour the egg mixture and the reserved pasta water over the noodles, stirring constantly for 1 minute to create a creamy, silky sauce without scrambling the eggs.

• 8

  Season the dish with sea salt and a generous amount of cracked black pepper before serving immediately.