NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

3 oz Chicken breast

0.75 oz Pancetta

1 large Egg

1 large Egg white

2 tbsp Parmesan cheese

1 cup Baby spinach

1 clove Garlic

0.25 tsp Black pepper

0.13 tsp Sea salt

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta until al dente according to package directions.

• 2

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

• 3

  Add the diced chicken breast and minced garlic to the skillet with the pancetta, cooking until the chicken is golden and cooked through.

• 4

  In a small bowl, whisk together the egg, egg white, grated parmesan cheese, and black pepper until the mixture is smooth and combined.

• 5

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

• 6

  Turn off the heat and stir in the fresh baby spinach, allowing the residual heat to wilt the leaves slightly.

• 7

  Pour the egg and cheese mixture over the pasta, stirring vigorously and adding the reserved pasta water a tablespoon at a time to create a creamy, emulsified sauce without scrambling the eggs.