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Asparagus & Chicken Carbonara Recipe

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This recipe for Asparagus & Chicken Carbonara, by , is from Made with Love , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

LaDona Lane


8 oz. uncooked Spaghetti
2 cups (1-inch) slices asparagus (about ¾ lbs)
½ cup egg substitute
½ cup evaporated fat-free milk
2 tsp. Olive oil
½ cup Onion; chopped
¼ cup dry Vermouth
2 cups skinless, boneless, chicken breast meat (rotisserie)
½ cup (2 oz.) grated Parmesan Cheese
3 Tbsp finely chopped fresh flat-leaf Parsley
¾ tsp salt
½ tsp freshly ground Black Pepper
4 Bacon slices, cooked and crumbled

1. 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 ⅓ cup cooking liquid. Combine reserved cooking liquid, egg substitute, and milk stirring with a whisk.
2. Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add vermouth; cook 1 minute. Add pasta 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.
Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.

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