Wednesday, August 20, 2014
Inquirer Daily News

Lighter Chicken Carbonara

Turkey bacon and egg substitute trim the fat -- and the asparagus adds fiber and color -- in this variation.

5 serving(s)

8 ounces pasta
1 pound asparagus spears
1/2 cup egg substitute (Egg Beaters)
1 cup evaporated milk
1/4 cup vegetable oil
1 tablespoon onion, minced
1/4 cup white wine
1/2 pound chicken breast, cooked and sliced
1/2 cup Parmesan
1/2 teaspoon garlic, crushed
salt and pepper to taste
4 strips turkey bacon, crisped and crumbled

Cook pasta in boiling water 10 minutes; 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. Stir.  Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; saute 2 minutes. Add wine and 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 salt, pepper, and bacon. Serve immediately.

Tagged as: | Main dish

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