NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

4 oz chicken breast

0.5 oz pancetta

1 large egg

1 tbsp parmesan cheese

1 cup zucchini

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  While the pasta cooks, spiralize the zucchini into thin ribbons and set aside.

• 3

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

• 4

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

• 5

  Add the diced chicken breast and minced garlic to the skillet, seasoning with sea salt and black pepper, and cook until the chicken is golden and cooked through.

• 6

  Just before the pasta is finished, add the zucchini ribbons to the boiling water for 30 seconds to soften slightly.

• 7

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti and zucchini.

• 8

  Turn off the heat in the skillet and add the pasta and zucchini, tossing them thoroughly with the chicken and pancetta.

• 9

  Slowly pour in the egg and cheese mixture while tossing constantly, adding a splash of reserved pasta water as needed to create a silky, creamy sauce.