Asparagus and Chicken Carbonara

8oz. uncooked spaghetti
3/4lb. asparagus, sliced
3 eggs, beaten
1/2 cup evaporated milk
2 tsp. olive oil
1/2 cup chopped onion
1/4 cup dry vermouth
2 cups chopped skinless, boneless rotisserie chicken breast meat
1/2 cup grated Parmesan cheese
3 tbsp. finely chopped parsley
3/4 tsp. salt
4 bacon slices, cooked and crumbled

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, and bacon.
Serve immediately.

5 servings