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.)
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.
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.
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.
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!
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!
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.
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