1. 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.
2. 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.
Yield: 5 servings (serving size: about 1 1/4 cups).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (352g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 61 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 6.4mg||2 %|
|Sodium 373.8mg||13 %|
|Potassium 980.2mg||26 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 22.2g|
|Protein 25.7g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 272
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