NUTRITION

SERVINGS

INGREDIENTS

2 whole chicken wings

1 oz whole wheat penne pasta

1 large egg

0.5 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a medium bowl, toss the chicken wings with olive oil, minced garlic, dried oregano, sea salt, and black pepper until well coated.

• 3

  Arrange the wings in a single layer on the prepared baking sheet and roast for 25-30 minutes until the skin is golden and crispy.

• 4

  While the wings are roasting, cook the whole wheat penne in a pot of boiling salted water until al dente, then drain and set aside.

• 5

  Bring a small pot of water to a gentle boil, lower the egg in carefully, and simmer for 6.5 minutes before immediately transferring it to an ice bath.

• 6

  Toss the warm pasta with the lemon juice and any savory juices remaining on the roasted chicken baking sheet.

• 7

  Plate the pasta, arrange the roasted wings on top, and finish the dish with the peeled and halved soft-boiled egg.