NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 oz pancetta

1 oz chickpea pasta

1 large egg

1 tbsp parmesan cheese

1 cup fresh spinach

0.25 tsp black pepper

0.25 tsp sea salt

1 tsp minced garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, reserving 0.25 cup of pasta water.

• 2

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt.

• 3

  In a large skillet over medium heat, cook the pancetta until crispy, then remove and set aside on a paper towel.

• 4

  In the same skillet using the rendered fat, sauté the chicken and minced garlic until the chicken is golden and cooked through.

• 5

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

• 6

  Lower the skillet heat to low, add the cooked pasta and fresh spinach, tossing until the spinach begins to wilt.

• 7

  Remove the skillet from heat entirely and quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a silky, creamy sauce without scrambling the eggs.

• 8

  Stir the crispy pancetta back in and finish with a generous amount of freshly cracked black pepper before serving.