NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

1 oz Pancetta

3 oz Chicken breast

1 large Egg

2 large Egg whites

1 tbsp Parmesan cheese

1 cup Zucchini noodles

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente. Reserve 0.25 cup of the starchy pasta water before draining.

• 2

  While the pasta cooks, add the cubed pancetta to a cold skillet and turn the heat to medium. Sauté until the fat has rendered and the pancetta is golden and crispy.

• 3

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

• 4

  Add the diced chicken breast and zucchini noodles to the skillet with the pancetta. Sauté for 3-4 minutes until the chicken is heated through and the zucchini is slightly softened.

• 5

  Reduce the skillet heat to low. Add the cooked pasta to the skillet and toss to combine with the pancetta and chicken.

• 6

  Slowly pour the egg mixture over the pasta while constantly tossing with tongs. Add the reserved pasta water 1 tablespoon at a time, stirring vigorously until a silky, creamy sauce forms and coats the noodles. Do not let the eggs scramble.

• 7

  Season with sea salt to taste and serve immediately in a warm bowl.