Ingredients
- 8 ounces uncooked spaghetti
2 cups (1-inch) slices asparagus (about 3/4 pound)
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
2 cups chopped skinless, boneless rotisserie chicken breast meat
1/2 cup (2 ounces) grated fresh Parmesan cheese
3 tablespoons finely chopped fresh flat-leaf parsley or basil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 Louis Rich Turkey Bacon slices, cooked and crumbled
Description
Raw Egg Yolks And Whipping Cream Traditionally Add The Creaminess And Fat To Pasta Carbonara. This Lighter Version Achieves The Same Texture With Egg Substitute And Nonfat Evaporated Milk. Prevent The Eggs From Scrambling By Being Careful Not To Heat The
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