12 oz. penne pasta

8 oz. green beans, trimmed and halved

4 slices bacon

1 lb. boneless, skinless chicken breasts, cut into 1/2-inch chunks

2 tbsp. fresh lemon juice

1 large egg yolk

2 tbsp. half-and-half

5 oz. baby spinach

1 oz. Parmesan, grated (about 1/2 cup)

2 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 the 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.


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