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    Aspargus/Chicken Carbonara

    Source of Recipe

    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
    3/4 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    4 bacon slices, cooked and crumbled

    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.

    Yield: 5 servings (serving size: about 1 1/4 cups)

    CALORIES 416(23% from fat); FAT 10.8g (sat 3.7g,mono 4.4g,poly 2g); PROTEIN 34.7g; CHOLESTEROL 60mg; CALCIUM 236mg; SODIUM 700mg; FIBER 3.1g; IRON 3.4mg; CARBOHYDRATE 41.9g




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