NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

1 oz Whole wheat spaghetti

1 cup Asparagus spears

1 large Egg

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat oven to 400°F and toss asparagus with half the olive oil, salt, and pepper on a baking sheet.

• 2

  Roast asparagus for 10-12 minutes until crisp-tender and slightly charred.

• 3

  Boil a pot of salted water and cook pasta according to package directions, reserving two tablespoons of pasta water.

• 4

  While pasta cooks, heat remaining oil in a skillet over medium heat and sauté diced chicken until golden and cooked through.

• 5

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

• 6

  Turn off the heat on the chicken skillet, add the cooked pasta and minced garlic, tossing quickly to combine.

• 7

  Slowly pour the egg mixture over the warm pasta and chicken, stirring constantly to create a silky sauce without scrambling the eggs.

• 8

  Add reserved pasta water as needed to reach desired consistency and serve immediately with the roasted asparagus.