Ingredients
8 ounces uncooked spaghetti
2 cups (1-inch) slices asparagus
2 cups chopped skinless, boneless rotisserie chicken breast meat
3 tablespoons finely chopped fresh flat-leaf parsley
4 bacon slices, cooked and crumbled
1/2 cup grated fresh Parmesan cheese
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
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation
- 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 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.
