Asparagus And Chicken Carbonara Recipe

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.

nutrition data

Nutritional data has not been calculated yet.