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, finely diced; 1 large egg; 1 large egg white; 1 1/2 tbsp grated Parmesan cheese; 1/3 cup frozen peas; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 3/4 tsp black pepper; 1 tsp salt; 6 1/4 cups water

Instructions

Prep 15 min · Cook 5 min

Bring water and half the salt to a boil in a large pot. Add the spaghetti and cook for 8 minutes or until al dente. Add the frozen peas during the last minute of boiling. Reserve 1/4 cup of the starchy pasta water, then drain the pasta and peas.
While the pasta cooks, whisk the whole egg, egg white, grated Parmesan, and all the black pepper together in a small bowl until smooth.
Heat olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and the remaining salt. Sauté until the chicken is golden and cooked through, about 5 minutes. Stir in the garlic and cook for 30 seconds more. Done when chicken is opaque throughout, 165°F.
Add the drained pasta and peas to the skillet with the chicken. Remove from the heat for 30 seconds to prevent the eggs from scrambling. Pour in the egg mixture along with 2 tablespoons of the reserved pasta water. Place the skillet back over low heat and toss constantly for 1 minute, until the sauce thickens and coats the pasta in a glossy glaze. Plate immediately and finish with an extra pinch of black pepper. Done when sauce is creamy and coats the noodles.

Nutrition

Ingredients

Instructions

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