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

This healthy chicken carbonara dish is not only absolutely delicious, it's also lower in fat and calories than traditional pasta carbonara. However, for a slightly richer version of the dish, you can swap out the egg substitute for two large eggs and the evaporated milk for heavy cream. (Just be aware, these ingredient swaps will impact the nutritional data listed below.)

How to Make It

Step 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.

Step 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. Serve immediately.

Chef's Notes

Raw egg yolks and whipping cream traditionally add the creaminess and fat to pasta carbonara. This lighter version with asparagus and chicken achieves the same texture with egg substitute and nonfat evaporated milk. Prevent the eggs from scrambling by being careful not to heat the egg mixture too rapidly. Eat this dish immediately to enjoy its velvety creaminess; if it stands, the sauce can become too thick.

Ratings & Reviews

calteri's Review

March 05, 2014

smurdoch's Review

May 19, 2013

Jnetty's Review

August 09, 2012
Really good and my family thought that it tasted like something you would order at a fancy restaurant.

EileenNJ's Review

May 06, 2012
Great recipe--easy and really tasty. I often use Perdue shortcuts cooked chicken or equivalent and then leave out the salt.

ladler49's Review

February 16, 2012
My husband loved this, but I thought it was just so-so. I used rotisserie chicken as directed. Despite the use of pre-cooked chicken, it seemed like a lot of work and mess for average results.

Adshehan's Review

January 12, 2012
This was fabulous and one that I would gladly make to serve company! I took into account some of the suggestions by reviewers which made it that much better.

brittneyneal's Review

September 23, 2011
I substituted the noodles for whole grain, and the egg substitute for real eggs. I would also probably cook the noodles last next time (cause there will be one) and add more onion and some minced garlic. I would recommend doubling the liquid as it was dry. It was still pretty tasty though. It was still good as leftovers the next day.

buckeyebabe's Review

May 03, 2011
Thought this was an awesome dish! I did make a few changes b/c of what I had on hand...I used 1/2 heavy cream and 1/2 evap milk. I used 1 egg and 2 whites. Fresh basil was awesome in it! I also added some chopped ham that I had on hand. Kids loved it. Hubby loved it....will definitely make again!

Stepande's Review

October 16, 2010
I followed the other reviews and fried the onion w/ a garlic clove in the bacon grease. I did not have rotissori chicken so instead, I used 1 12.5 oz. can of chicken which I fried in olive oil and a bit of butter. I then sprinkled with rotissori seasoning. I did not have any evorporated milk so I used 1/2 & 1/2 in place of it. Next time I will reserve 1/2 c. of pasta liquid along with 3/4 c. of 1/2 & 1/2 or evorporated milk, as it was a bit dry. Otherwise, very good!

aimeeh's Review

May 21, 2010
This came out great! And it felt pretty guilt free comparativley. I took 3 chicken breasts and cooked them in my pressure cooker to make healthier shredded chx chunks. Combined with veg stock, garlic, onion powder, s&p. I also used white wine instead of vermouth and added 4 crushed garlic cloves. It didn't really take that long and it tasted really yummy.