NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

1 oz Pancetta

1.5 oz Whole wheat spaghetti

1 large Egg

0.5 oz Parmesan cheese

1 cup Baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente.

• 2

  While pasta cooks, dice the pancetta and place it in a large skillet over medium heat, sautéing until golden and crispy.

• 3

  Remove the pancetta with a slotted spoon, leaving the rendered fat in the pan, and add the diced chicken breast seasoned with sea salt.

• 4

  Sauté the chicken until cooked through and golden, adding the minced garlic during the last minute of cooking.

• 5

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

• 6

  Reserve 0.25 cup of pasta water, then drain the spaghetti and add it to the skillet with the chicken and baby spinach.

• 7

  Remove the skillet from the heat immediately and pour in the egg mixture, tossing vigorously to create a creamy sauce without scrambling the eggs.

• 8

  Thin the sauce with a splash of reserved pasta water if needed, top with crispy pancetta, and serve immediately.