This was good! I made a few variations that I have listed in the recipe. It was full of flavor...even my husband and 3 year old son loved it! The recipe is from Cooking Light - enjoy!
Yield: 5 servings (serving size: about 1 1/4 cups)
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
* 2 cloves garlic - minced (I added this in)
1/4 cup dry vermouth (I used white wine...didn't have vermouth on hand)
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
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
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.
Nutritional Information
Calories:416 (23% from fat)
Fat:10.8g (sat 3.7g,mono 4.4g,poly 2g)
Protein:34.7g
Carbohydrate:41.9g
Fiber:3.1g
Cholesterol:60mg
Iron:3.4mg
Sodium:700mg
Calcium:236mg
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