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Recipe: Asparagus And Chicken Carbonara
Similar Categories: Asparagus, Chicken, Carbonara
5 servings
8 ounces uncooked spaghetti
2 cups (1-inch) sliced 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 freshly grated 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
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. In a bowl,
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; saute 2 minutes. Add vermouth; cook 1 minute. Add pasta and
asparagus; stir to combine. Remove from heat; stir in milk mixture,
chicken and cheese. Place pan over medium heat and cook for 4
minutes, or until sauce is slightly thick, stirring frequently.
Remove from heat and stir in parsley, salt, pepper and bacon.
Per serving: 416 calories (23 percent from fat), 10.8 g fat, 34.7 g
protein, 41.9 g carbohydrates, 3.1 g fiber, 60 mg cholesterol, 700 mg
sodium.
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