NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

1 oz pancetta

2 oz chicken breast

1 large egg

0.5 cup liquid egg whites

1 tbsp parmesan cheese

1 tsp garlic

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the pancetta and chicken breast into small, uniform pieces.

• 3

  In a skillet over medium heat, sauté the pancetta and chicken until the pancetta is crisp and the chicken is fully cooked.

• 4

  Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, then remove the skillet from the heat source.

• 5

  In a small mixing bowl, whisk together the whole egg, liquid egg whites, parmesan cheese, and black pepper until well combined.

• 6

  Add the cooked pasta to the skillet with the meats, tossing to incorporate the residual heat.

• 7

  Slowly pour the egg mixture into the skillet, stirring the pasta constantly to create a creamy, emulsified sauce without scrambling the eggs.

• 8

  Add the reserved pasta water one tablespoon at a time if needed to achieve a silky consistency.