Joe Wicks, Lean in 15 Chicken Carbonara
What you need:
✱ ½tbsp coconut oil
✱ 1 rasher of smoked back bacon, trimmed of visible fat and sliced into 1cm strips
✱ 2 spring onions, finely sliced
✱ 1 clove garlic, finely chopped
✱ 1 x 240g skinless chicken breast fillet, sliced into 1cm strips
✱ 100g fresh spaghetti
✱ 1 egg yolk
✱ juice of ½ lemon
✱ ½tsp Dijon mustard
✱ salt and pepper
✱ 1tbsp chopped parsley
✱ Serve with a fresh green salad
What you need to do:
- Put a saucepan of water on to boil. Melt the coconut oil in a large frying pan over a medium to high heat. Add the bacon, spring onions and garlic and stir-fry for 1 min.
- Add the chicken, toss together with the other ingredients and stir-fry for about 6 mins, or until you are happy the chicken is cooked through. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.
- When the water has come to the boil, drop in the spaghetti and simmer for 2 mins (or according to the packet instructions). While the pasta is cooking, whisk the egg yolk with the lemon juice and mustard until smooth. Just before draining the pasta, spoon about 2tbsp of the hot, starchy cooking liquid into the egg yolk mixture, whisking it until smooth.
- Drain pasta, give it a shake and tip into the pan with the chicken. Pour in yolk mix and combine over a medium to low heat. The sauce will become thick and velvety. Season, mix in the parsley and serve.