8 oz. dried spaghetti
1 lb. asparagus, trimmed, cut into 1-inch pieces
1 Tbsp. olive oil
1/2 onion, chopped
1/2 c. evaporated milk
1/2 c. H-E-B Real Egg
2 c. rotisserie chicken
1 c. chopped parsley
1 c. parmesan cheese
4 pieces H-E-B Fully Cooked Bacon
Cook pasta according to package directions, adding asparagus in the last 2 minutes of cook
ing. Drain entire pot into a colander and set aside.
Heat oil in a large nonstick sauté pan over Medium-High heat. Add onions and cook u
ntil tender. In a separate pan, heat milk and egg replacement to a simmer, stirring freque
ntly. Cook 3 minutes.
Once onions are done, add in pasta, asparagus mixture, and chicken. Cook until heated thro
ugh. Add in milk mixture, parsley, cheese, and bacon. Toss to combine, cook one minute lon
ger, and then serve immediately.
Calories: 360, Total Fat: 9g, Saturated Fat: 2.5g, Sodium: 410mg, Carbohydrates: 45g, Die
tary Fiber: 8g, Protein: 28g