NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

4 oz chicken breast

0.5 oz pancetta

1 large egg

2 tbsp parmesan cheese

1 clove garlic

1 cup baby spinach

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

  In a non-stick skillet over medium heat, crisp the pancetta for 3 minutes. Add the chicken breast and cook until golden and cooked through, about 5-6 minutes.

• 4

  Add the minced garlic and baby spinach to the skillet, sautéing until the spinach is just wilted.

• 5

  In a small bowl, whisk the egg, grated parmesan, and black pepper until smooth.

• 6

  Turn off the heat in the skillet. Add the cooked pasta to the chicken and pancetta mixture.

• 7

  Quickly pour the egg and cheese mixture over the pasta, tossing constantly. Add a splash of reserved pasta water as needed to create a creamy sauce without scrambling the eggs.

• 8

  Serve immediately with an extra crack of black pepper.