Jul 20 2008
Chicken Pasta Asparagus Carbonara
This low fat chicken pasta recipe is amazing with bacon.
Note: egg yokes and whipping cream traditionally add the creaminess to carbonara. Our version achieves the same texture with egg substitute and non-fat evaporated milk.
Ingredients
8 oz uncooked spaghetti
2 cups sliced asparagus
1/2 cup egg substitute
1/2 cup evaporated fat free milk
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup vermouth
2 cups chopped skinless, boneless rotisserie chicken breast meat
1/2 cup grated fresh parmesan cheese
3 tablespoons finely chopped fresh flat leaf parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 bacon slices cooked and crumbled
1 cup of guda cheese (grated)
1. Cook pasta in boiling water for 10 minutes or until al dante. Add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving a 3rd cup cooking liquid. Combine reserved 3rd cup cooking liquid, egg substitute, and milk, stirring with a whisk.
2. Heat a large non-stick skillet over medium-high heat. Add oil and onion to pan. Saute 2 minutes. Add vermouth. Cook 1 minute. Add pasta mixture and stir to combine. Remove from heat. Stir in milk mixture, chicken and cheese. Place pan over medium heat; cook 4 minutes until slightly thick, stirring frequently. Remove from heat; stir in parsley, pepper, and bacon. Serve immediately.
