NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

0.5 oz pancetta

2 oz cooked chicken breast

1 large egg

0.25 cup egg whites

1 tbsp parmesan cheese

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 chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, sauté the diced pancetta in a large skillet over medium heat until it becomes crisp and golden.

• 3

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

• 4

  Reserve 0.25 cup of the hot pasta water, then drain the pasta.

• 5

  Add the cooked chicken breast and the drained pasta to the skillet with the pancetta, tossing for 1 minute to heat through.

• 6

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

• 7

  Quickly stir in the egg mixture and the baby spinach, adding the reserved pasta water a tablespoon at a time while tossing constantly.

• 8

  Continue tossing until the spinach is wilted and the sauce has thickened into a creamy, glossy coating over the pasta.

• 9

  Serve immediately with an extra sprinkle of black pepper if desired.