NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Pancetta

1 large Egg

1 tbsp Parmesan cheese

1 medium Zucchini

1 clove Garlic

0.25 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Use a spiralizer to turn the zucchini into thin noodles and place them on a paper towel to drain excess moisture.

• 2

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

• 3

  In a large skillet over medium heat, cook the diced pancetta until it becomes golden and crispy, then remove and set aside.

• 4

  In the same skillet with the rendered fat, add the cubed chicken breast and sauté until cooked through and lightly browned.

• 5

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then toss in the zucchini noodles for 1 minute just to warm through.

• 6

  Turn off the heat completely and quickly pour in the egg and cheese mixture, tossing constantly to create a creamy sauce without scrambling the eggs.

• 7

  Stir the crispy pancetta back in and season with sea salt and plenty of freshly cracked black pepper before serving immediately.