Thursday, April 17, 2008

Untried Recipe

I just got this recipe in my inbox from Cooking Light. I will have to try it, since Spaghetti Carbonara is my favorite Italian dish. And, if you subsitute turkey bacon for the regular bacon, it would lighten the dish even more.


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 (I would substitute chicken stock here)
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.


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

Nutritional Information:

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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BECK said...

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Jessica said...

I've never found a recipe from cooking light that I haven't loved!