You can cook the pasta and green beans in one pot to make this fast dish.
green beans, trimmed and halved
boneless, skinless chicken breasts, cut into 1/2-inch chunks
fresh lemon juice
large egg yolk
Parmesan, grated (about 1/2 cup)
scallions, thinly sliced
- Cook pasta per package directions, adding green beans to the pot during the last minute. Reserve 1/2 cup cooking water; drain, then return pasta and green beans to pot.
- Meanwhile, in a large skillet on medium, cook bacon until crisp, 3 to 4 minutes per side. Transfer to a paper towel–lined plate and break into pieces when cool. Discard all but 1 Tbsp bacon drippings and return pan to medium.
- Cook chicken until golden brown and cooked through, tossing once, 6 to 8 minutes; remove from heat and toss with lemon juice. In a small bowl, whisk egg yolk and half-and-half. Toss egg mixture with pasta and green beans, then fold in chicken, spinach, Parmesan, and 1/4 cup pasta water, tossing to coat and adding more pasta water if needed. Fold in scallions and top with bacon.
PER SERVING 570 CALORIES, 13 G FAT (5 G SATURATED), 43 G PROTEIN, 355 MG SODIUM, 70 G CARB, 5 G FIBER