Chicken Carbonara with Asparagus Recipe

A nutritious yet delicious pasta dish
Yield: 5    Preparation Time: 20 minutes    Cooking Time: 20 minutes
This pasta made from chicken and asparagus is low in fat and calories, but not low on flavor and taste! It is a great substitute to traditional carbonara—especially for weight-watchers and health conscious.


220g of spaghetti noodle
400g of rotisserie chicken breast meat, chopped, skin and bones removed, sautéed in olive oil
350g of fresh asparagus, sliced in one-inch pieces
4 strips of bacon, fried crisp and crumbled into pieces
50g of onions, chopped
4 garlic cloves, crushed, peeled and minced
8g of fresh basil, chopped
40g of fresh parmesan cheese, grated
230ml of non-fat evaporated milk
200ml of pasta liquid
60ml of dry vermouth or dry white wine
½ cup of egg substitute
2tbsp of extra-virgin olive oil
1/2tsp of freshly ground black pepper
¾ teaspoon of salt

Recipe Instructions

Cooking the pasta and asparagus

Get a large pot of water to boil over medium-high heat and add the pasta. Cook it for approximately 10 minutes or until it is al-dente. Two minutes before you are about to turn off the heat, add in the asparagus. Once it turns a bright green color, turn off the heat and reserve about 200ml of the pasta liquid. Discard the rest.

Combining some of the liquid

Pour the reserved pasta liquid in a bowl and add the egg substitute and milk. Whisk them together until thoroughly combined. Set aside.

Sauteing the ingredients

Let a large skillet and put it over medium heat. Pour the olive oil and sauté the minced garlic until fragrant and then add the chopped onions.

Once cooked, pour the vermouth (or dry white wine), stir and cook for about a minute. Then, add the cooked pasta and stir again to combine the flavors. After a minute or two, add the sautéed chicken, cheese, chopped basil, crumbled bacon and season with salt and black pepper. You can adjust the taste according to your preference.

Turn off the heat and continue stirring. While still a little hot, stir in the egg mixture—it will cook rather quickly. Stir until the sauce has thickened. If it becomes too thick, put the skillet over low heat and thin the sauce using the pasta liquid. Serve hot with dinner rolls or a fresh loaf of French bread.