NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Brown rice spaghetti

4 oz Organic chicken breast

0.75 oz Pancetta

1 large Egg

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Cracked black pepper

PREPARATION

• 1

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

• 2

  While pasta cooks, dice the chicken breast into bite-sized pieces and sauté in a large skillet over medium heat until golden and cooked through.

• 3

  Add the pancetta to the skillet with the chicken and cook until the pancetta is crispy and the fat has rendered.

• 4

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

• 5

  Reserve 0.25 cup of pasta water, then drain the spaghetti and add it directly to the skillet with the chicken and pancetta.

• 6

  Remove the skillet from heat and quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a creamy sauce without scrambling the eggs.

• 7

  Fold in the fresh baby spinach until just wilted and season with sea salt and cracked black pepper before serving.