Light Chicken And Asparagus Carbonara - cooking recipe

Ingredients

8 ounces spaghetti
2 cups asparagus, 1 inch slices (about 3/4 lb)
1/2 cup egg substitute
1/2 cup fat-free evaporated milk
2 teaspoons olive oil
1/2 cup onion, chopped
1/4 cup dry vermouth
2 cups cooked chicken breasts, chopped
1/2 cup parmesan cheese (2 ounces, freshly grated)
3 tablespoons fresh flat leaf parsley, finely chopped
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 slices cooked bacon, crumbled

Preparation

Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking.
At this point, if you don't already have pre cooked chicken, season chicken breasts with salt and pepper on each side. Heat a bit of olive oil in a skillet, and sautee breasts 5 minutes on each side, or until done. Chop chicken into bite sized pieces, and set aside.
Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid.
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 to pan; saute 2 minutes.
Add vermouth; cook 1 minute.
Add cooked pasta and asparagus mixture; stir to combine.
Remove from heat; stir in milk mixture, chicken, and cheese.
Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Do not let it scorch.
Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.