NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

0.75 oz Pancetta

3 oz Boneless skinless chicken breast

1 large Egg

1 large Egg white

1.5 tbsp Parmesan cheese

0.25 cup Green peas

0.25 tsp Black pepper

0.25 tsp Sea salt

1 clove Garlic

PREPARATION

• 1

  Boil the chickpea spaghetti in a pot of salted water until al dente, reserving 1/4 cup of the pasta water before draining.

• 2

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

• 3

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

• 4

  In a small mixing bowl, whisk together the whole egg, egg white, grated parmesan cheese, and black pepper until well combined.

• 5

  Add the cooked pasta and frozen peas to the skillet with the chicken and pancetta, tossing briefly to warm the peas.

• 6

  Remove the skillet from the heat immediately and pour in the egg mixture along with the reserved pasta water.

• 7

  Toss everything vigorously for 1-2 minutes until the eggs thicken into a silky, creamy sauce that coats the pasta evenly.