Name: Chicken carbonara with spaghetti
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 1.5 oz whole wheat spaghetti; 1 large egg; 2 tbsp grated parmesan cheese; 1 tsp olive oil; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 7 1/4 cups water; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 5 min

Bring the water to a boil in a large pot with a pinch of the salt. Add the spaghetti and cook until al dente, about 8 to 10 minutes. While it cooks, prep the other ingredients. Scoop out 1/4 cup of the starchy pasta water, then drain the pasta.
In a small bowl, whisk the egg, parmesan cheese, black pepper, and another pinch of salt until well combined.
Season the chicken pieces with the remaining salt. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and let sear undisturbed for 2 minutes. Stir and cook until golden and no longer pink inside, about 3 to 4 more minutes. Stir in the minced garlic for the final minute. Done when chicken is golden and 165°F.
Remove the skillet from the heat and let it sit for 1 minute to cool slightly so the eggs don't scramble. Add the drained pasta and 2 tablespoons of the reserved pasta water to the pan. Pour the egg mixture over the pasta while tossing constantly with tongs. Continue tossing for 30 to 60 seconds until a glossy sauce forms, adding more pasta water if it looks dry. Finish with a squeeze of lemon juice. Done when sauce is creamy and glossy.

Nutrition

Ingredients

Instructions

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