NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 oz pancetta

1.5 oz spaghetti

2 tbsp Greek yogurt

1 tbsp Parmesan cheese

1 cup baby spinach

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the olive oil to the same skillet and sear the chicken pieces until golden brown and cooked through, about 5-6 minutes.

• 5

  Lower the heat and add the minced garlic, sautéing for 1 minute until fragrant.

• 6

  Whisk together the Greek yogurt, grated Parmesan, and lemon juice in a small bowl, then stir it into the skillet along with the reserved pasta water to create a smooth sauce.

• 7

  Add the cooked spaghetti and baby spinach to the skillet, tossing constantly until the spinach is wilted and the sauce coats the noodles.

• 8

  Top with the crispy pancetta and an extra crack of black pepper before serving.