Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked spaghetti

  2. 2 cups (1-inch) slices asparagus (about 3/4 pound)

  3. 1/2 cup egg substitute

  4. 1/2 cup evaporated fat-free milk

  5. 2 teaspoons olive oil

  6. 1/2 cup chopped onion

  7. 1/4 cup dry vermouth

  8. 2 cups chopped skinless, boneless rotisserie chicken breast meat

  9. 1/2 cup (2 ounces) grated fresh Parmesan cheese

  10. 3 tablespoons finely chopped fresh flat-leaf parsley

  11. 3/4 teaspoon salt

  12. 1/2 teaspoon freshly ground black pepper

  13. 4 bacon slices, cooked and crumbled

Instructions Jump to Ingredients ↑

  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 1/3 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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