Light Chicken and Asparagus Carbonara
- Reviews 2
Ready In: 1 hr
Serves: 6
Ingredients
- 8 ounces spaghetti
- 2 cups asparagus, 1 inch slices (about 3/4 lb)
- 1⁄2 cup egg substitute
- 1⁄2 cup fat-free evaporated milk
- 2 teaspoons olive oil
- 1⁄2 cup onion, chopped
- 1⁄4 cup dry vermouth
- 2 cups cooked chicken breasts, chopped
- 1⁄2 cup parmesan cheese (2 ounces, freshly grated)
- 3 tablespoons fresh flat leaf parsley, finely chopped
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 slices cooked bacon, crumbled
Directions
- Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking.
- At this point, if you don't already have pre cooked chicken, season chicken breasts with salt and pepper on each side. Heat a bit of olive oil in a skillet, and sautee breasts 5 minutes on each side, or until done. Chop chicken into bite sized pieces, and set aside.
- Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid.
- Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
- Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes.
- Add vermouth; cook 1 minute.
- Add cooked pasta and asparagus mixture; stir to combine.
- Remove from heat; stir in milk mixture, chicken, and cheese.
- Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Do not let it scorch.
- Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.
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