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Asparagus and Chicken Carbonara

Asparagus and Chicken Carbonara
Photo by Randy Mayor

Ingredients

  • 4 bacon slices, cooked and crumbled
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 2 cups (1-inch) slices asparagus (about 3/4 pound)
  • 8 ounces uncooked spaghetti
  • ½ cup egg substitute
  • ½ cup evaporated fat-free milk
  • 2 cups chopped skinless, boneless rotisserie chicken breast meat
  • + 19 more ingredients
    • 2 cups chopped skinless, boneless rotisserie chicken breast meat
    • ½ cup (2 ounces) grated fresh Parmesan cheese
    • 3 tablespoons finely chopped fresh flat-leaf parsley
    • ½ cup evaporated fat-free milk
    • ½ cup (2 ounces) grated fresh Parmesan cheese
    • ½ teaspoon freshly ground black pepper
    • 4 bacon slices, cooked and crumbled
    • 2 teaspoons olive oil
    • ½ cup chopped onion
    • ½ cup egg substitute
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons olive oil
    • ½ cup chopped onion
    • ¾ teaspoon salt
    • ¼ cup dry vermouth
    • ¾ teaspoon salt
    • ¼ cup dry vermouth
    • 2 cups (1-inch) slices asparagus (about 3/4 pound)
    • 8 ounces uncooked spaghetti

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. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk. Heat a large nonstick skill...

View full recipe at My Recipes

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