Name: Chicken carbonara with peas
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1.5 oz spaghetti; 3.5 oz boneless skinless chicken breast, cut into small bite-sized pieces; 1 large egg; 1 large egg white; 2 tbsp grated Parmesan cheese; 1/3 cup frozen peas; 2 cloves garlic, minced; 1 tsp olive oil; 1 tsp salt; 3/4 tsp black pepper; 3 3/4 cups water

Instructions

Prep 15 min · Cook 5 min

Bring the water to a boil in a large pot. Add two thirds of the salt. Cook the spaghetti until just al dente, about 8 to 10 minutes. Scoop out a quarter cup of the starchy pasta water, then drain the noodles.
While the pasta cooks, whisk the egg, egg white, Parmesan, and most of the black pepper together in a small bowl until smooth.
Four minutes after the pasta starts, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Season the chicken pieces with the remaining salt and a pinch of pepper. Add the chicken to the pan and cook until browned, about 4 to 5 minutes. Done when reaches 165°F.
Add the minced garlic and frozen peas to the skillet. Stir and cook for 1 minute until the peas are bright green and the garlic is fragrant.
Remove the skillet from the heat entirely. Add the hot drained pasta to the skillet with the chicken. Pour in the egg mixture and 2 tablespoons of the reserved pasta water. Toss constantly for 1 to 2 minutes. The residual heat will cook the eggs into a creamy sauce that coats the noodles. If it looks dry, add another spoonful of pasta water. Done when sauce coats the noodles and is no longer runny.

Nutrition

Ingredients

Instructions

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