Ingredients for Light Chicken And Asparagus Carbonara
- Spaghetti
- 1 pound asparagus, trimmed
- Egg Substitute
- Fat Free Evaporated Milk
- 1 tablespoon olive oil
- Onion
- Dry Vermouth
- Cooked Chicken Breasts
- 1/2 cup grated Parmesan cheese
- Flat Leaf Parsley
- Salt and pepper to taste
- Fresh Ground Black Pepper
- Cooked Bacon
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How to Make Light Chicken And Asparagus Carbonara
- Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces, and cook until browned and cooked through (about 5-7 minutes).
- Add 1 pound asparagus, trimmed, to the skillet and cook for 3-5 minutes, or until tender-crisp.
- In a small bowl, whisk together 2 large eggs, 1/2 cup grated Parmesan cheese, 1/4 cup heavy cream, salt, and pepper.
- Reduce heat to low. Gradually whisk the egg mixture into the chicken and asparagus. Add reserved pasta water, 1/4 cup at a time, until desired creaminess is reached.
- Add cooked pasta to the skillet and toss to coat. Serve immediately with crusty bread and a green salad.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
18g
Fat
18g
Carbs
11g
