Light Chicken And Asparagus Carbonara

• 8 ounces spaghetti
• 2 cups asparagus, 1 inch slices (about 3/4 lb)
• 1/2 cup egg substitute
• 1/2 cup fat-free evaporated milk
• 2 teaspoons olive oil
• 1/2 cup onion, chopped
• 1/4 cup dry vermouth
• 2 cups cooked chicken breasts, chopped
• 1/2 cup parmesan cheese (2 ounces, freshly grated)
• 3 tablespoons fresh flat leaf parsley, finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 4 slices cooked bacon, crumbled

1. Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking.
2. At this point, if you don't already have pre cooked chicken, season chicken breasts with salt and pepper on each side. Heat a bit of olive oil in a skillet, and sautee breasts 5 minutes on each side, or until done. Chop chicken into bite sized pieces, and set aside.
3. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid.
4. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
5. Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; saute 2 minutes.
6. Add vermouth; cook 1 minute.
7. Add cooked pasta and asparagus mixture; stir to combine.
8. Remove from heat; stir in milk mixture, chicken, and cheese.
9. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Do not let it scorch.
10. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.

spaghetti, egg substitute, milk, olive oil, onion, chicken breasts, parmesan cheese, flat leaf parsley, salt, fresh ground black pepper, bacon

Taken from www.food.com/recipe/light-chicken-and-asparagus-carbonara-288054 (may not work)