Asparagus and Chicken Carbonara |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This healthy chicken carbonara dish is not only absolutely delicious, it's also lower in fat and calories than traditional pasta carbonara. Ingredients:
8 ounces uncooked spaghetti |
2 cups (1-inch) slices asparagus (about 3/4 pound) |
1/2 cup egg substitute |
1/2 cup evaporated fat-free milk |
2 teaspoons olive oil |
1/2 cup chopped onion |
1/4 cup dry vermouth |
2 cups chopped skinless, boneless rotisserie chicken breast meat |
1/2 cup (2 ounces) grated fresh parmesan cheese |
3 tablespoons finely chopped fresh flat-leaf parsley |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
4 bacon slices, cooked and crumbled |
Directions:
1. Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. 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.
2. Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add vermouth; cook 1 minute. Add pasta 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. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.
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