NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz brown rice spaghetti

1 large egg

1 tbsp parmesan cheese

1 slice nitrate-free bacon

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the brown rice spaghetti according to package directions until al dente.

• 2

  While pasta cooks, season the chicken breast with half the salt and pepper, then sear in a non-stick pan over medium-high heat until golden and cooked through.

• 3

  Remove chicken from the pan, let it rest for three minutes, then slice into thin strips.

• 4

  In the same pan, cook the chopped bacon until crispy, then add minced garlic and sauté for 30 seconds.

• 5

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

• 6

  Drain the pasta, reserving two tablespoons of the starchy pasta water.

• 7

  Turn off the heat under the pan with bacon and add the hot pasta and reserved water, tossing to coat thoroughly.

• 8

  Quickly pour the egg mixture over the pasta, stirring constantly to create a creamy sauce without scrambling the eggs.

• 9

  Top the pasta with sliced chicken, the remaining pepper, and fresh parsley before serving immediately.