Light Chicken and Asparagus Carbonara

Recipe by MelvinsWifey
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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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