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Asparagus And Chicken Carbonara
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- #47404
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
8 ounces uncooked spaghetti pasta
2 cups asparagus, cut in 1 inch slices
2 eggs, beaten
1/2 cup fat-free evaporated milk
2 teaspoons olive oil
1/2 cup chopped onion
1/4 cup dry vermouth
2 cups chopped chicken breast meat
1/2 cup freshly grated Parmesan cheese
3 tablespoons fresh flat-leaf parsley, finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 slices bacon, cooked and crumbled
directions
Cook pasta in boiling water for 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 another bowl, combine reserved cooking liquid, egg (or egg substitute) and milk, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add oil and onion. Saute for 2 minutes. Add vermouth and cook for 1 minute.
Add pasta and asparagus, stirring to combine. Remove from heat and 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.
added by
merichef
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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