Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound spaghetti
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- 4 eggs
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2
Preparation Method Steps:
- Season the chicken with salt and pepper. Heat a large skillet over medium heat and cook the chicken until browned on all sides. Remove the chicken from the pan and set aside.
- Cook the spaghetti according to package directions.
- In a large bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, parsley, salt, and pepper.
- Drain the spaghetti and immediately add it to the bowl with the egg mixture. Toss to coat.
- Add the chicken back to the pan and cook for an additional 2-3 minutes, or until heated through.
- Pour the chicken and egg mixture over the spaghetti and toss to combine. Serve immediately.
Nutritional Information:
- Calories: 450
- Protein: 30g
- Fat: 20g
- Carbohydrates: 45g
Dish Characteristics:
- Creamy and flavorful
- Rich and satisfying
- Easy to make
- Perfect for a family meal
User Comments:
- "This is my go-to pasta dish when I'm entertaining guests. It's always a hit!" - Jenny from Boston
- "I love the addition of chicken to this classic recipe. It makes it even more filling and satisfying." - Mike from San Francisco
- "This dish is so easy to make, but it tastes like it came from a fancy restaurant. I'll definitely be making it again and again." - Sarah from New York
Special Precautions and Tips:
- Use fresh eggs for best results.
- If you don't have Pecorino Romano cheese, you can substitute Parmesan cheese.
- Don't overcook the eggs, as they will become rubbery.
- Serve the pasta immediately for the best flavor and texture.
