Asparagus And Chicken Carbonara

Pasta mixed with asparagus, egg, evaporated milk, olive oil, onion, vermouth, boneless rotisserie chicken meat, fresh Parmesan cheese, fresh flat leaf parsley, salt, pepper, and crumbled bacon.

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 Fresh Ground Black Pepper
4 Bacon Slices, cooked and crumbled

Preparation:

1. Cook pasta according to pasta directions. Add asparagus during final 2 minutes of cooking.

2. Drain pasta mixture in colander over a bowl. Reserve with 1/3-cup pasta liquid.

3. Add egg substitute, and milk to reserved pasta liquid. Whisk until blended.

4. Heat a large nonstick skillet over medium-high heat.

5. Add olive oil and chopped onion to skillet. Sauté 2 minutes. Cook 1 minute.

6. Stir in pasta and asparagus.

7. Remove skillet from heat. Stir in milk mixture, chicken, and Parmesan cheese.

8. Place skillet over medium heat. Cook 4 minutes or until slightly thick. Stir frequently.

9. Remove skillet from heat. Stir in parsley, salt, ground pepper, and crumbled bacon.

10. Serve immediately.

Cooking Tip

Pasta Water

Never add any oil to the pasta water.

Cooking Tip

Use a Big Pot for Boiling Pasta

Use a pot that is long and tall and deep for long strands of pasta. Cover pasta with more than enough water to cook it thoroughly, and allow the pasta to move freely. If you don’t cook pasta with more than ample water, the pasta will stick together.

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