3 slices precooked bacon (such as Oscar Mayer Ready-to-Serve bacon)
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
1 tablespoon butter
2 garlic cloves, minced
1/4 cup egg substitute
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat.
Heat bacon according to package directions. Cool and finely chop; set aside.
Combine the broth, wine, butter, and garlic in a large nonstick skillet; bring to a boil over medium-high heat. Reduce heat, and simmer for 1 minute. Remove from heat; stir in egg substitute, salt, and pepper. Add pasta; toss well. Stir in bacon and cheese; toss well.
This is a wonderful recipe. The only changes I made were to triple the recipe to accomidate the number of guests and I used penne instead to hold the sauce better. Even my picky brother-in-law didn't know it was light and not the heavy, fattening recipe I usually use. Definitely a keeper.
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