NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

3 oz chicken breast

1 oz pancetta

1 large egg

2 tbsp parmesan cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast into small bite-sized pieces and season with sea salt.

• 3

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

• 4

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

• 5

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

• 6

  Add the cooked pasta and baby spinach to the skillet with the chicken and pancetta, tossing for 1 minute until the spinach begins to wilt.

• 7

  Remove the skillet from the heat entirely to prevent the eggs from scrambling.

• 8

  Pour the egg and cheese mixture over the pasta, adding a splash of the reserved pasta water, and toss vigorously until a creamy, glossy sauce forms and coats every strand.