NUTRITION

SERVINGS

INGREDIENTS

1.5 oz spaghetti

4 oz chicken breast

0.5 oz pancetta

0.25 cup non-fat Greek yogurt

1 large egg yolk

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, add the diced pancetta to a large skillet over medium heat and sauté until crisp and golden.

• 3

  Remove the pancetta with a slotted spoon, leaving the rendered fat in the pan, and add the cubed chicken breast.

• 4

  Cook the chicken for 5-7 minutes until browned and cooked through, then add the minced garlic for the final 60 seconds.

• 5

  In a small bowl, whisk together the Greek yogurt, egg yolk, sea salt, and black pepper until smooth.

• 6

  Reserve 2 tablespoons of pasta water, then drain the spaghetti and add it directly to the skillet with the chicken.

• 7

  Remove the skillet from the heat and quickly stir in the yogurt mixture and reserved pasta water, tossing constantly to create a creamy sauce.

• 8

  Fold in the crispy pancetta and garnish with fresh parsley before serving immediately.