Ingredients

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

2 cups chopped skinless, boneless chicken breast meat (pre-cooked)

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

Preparation

* 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.

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

Nutritional Information

416 calories (23% from fat); 10.8g fat (sat 3.7g,mono 4.4g,poly 2g); 34.7g protien; 60mg cholesterol; 236mg calcium; 700mg sodium; 3.1g fiber; 3.4mg iron; 41.9g carbohydrate

Adapted from Cooking Light, June 2004