NUTRITION

SERVINGS

INGREDIENTS

1.75 oz brown rice spaghetti

3.5 oz chicken breast

0.5 oz pancetta

1 large egg

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and mince the garlic.

• 3

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

• 4

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

• 5

  Add the diced chicken to the skillet with the pancetta and sauté until cooked through and golden brown.

• 6

  Stir in the minced garlic and cook for 30 seconds until fragrant, then season with sea salt and black pepper.

• 7

  Reserve 2 tablespoons of the pasta cooking water, then drain the spaghetti.

• 8

  Turn off the heat on the skillet and add the hot pasta and reserved water to the chicken and pancetta mixture.

• 9

  Quickly pour the egg and cheese mixture over the pasta, tossing constantly for 1 minute to create a creamy sauce without scrambling the eggs.

• 10

  Garnish with freshly chopped parsley and serve immediately.