Thursday, April 7, 2011

Asparagus and Chicken Carbonara

I loved this recipe b/c it has two of my fav ingredients- asparagus and rotisserie chicken 8) Nothing like an easy throw together pasta for a weeknight meal! Hope you love it as much as we did!


2 cups asparagus- chopped in 1/2" pieces

1/2 cup egg substitute (I just used 1/2 c egg whites)

1/2 cup evaporated fat free milk

2 tsp olive oil

1/2 cup chopped onion 4 bacon slices- cooked/crumbled

1/4 c dry vermouth (from the wine section)

2 cups chopped rotisserie chicken

1/2 c parmesan (I was running low so I used Gouda- DELISH)

2 tbsp parsley

3/4 tsp salt

1/2 tsp pepper

Cook pasta in boiling water 10 minutes, add asparagus and boil 3 minutes. Reserve 1/3 cup cooking liquid as you drain noodles and asparagus. Combine cooking liquid with egg and evap. milk, whisk. Heat oil in a large pan over med/high heat. (NOTE: you will be putting the entire recipe in this pan, so get a big one out). Add onion, saute 2 min. Add vermouth, cook 1 min. Add pasta and asparagus. Remove from heat. Sir in milk mixture, chicken, and cheese. Place over med heat, cook 4 min or until thick. Remove from heat. Sir in parsley, salt, pepper, and BACON 8)

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