1lb.asparagus, trimmed, cut into 1-inch pieces,
1/2c.H-E-B Real Egg,
4pieces H-E-B Fully Cooked Bacon,
1Cook pasta according to package directions, adding asparagus in the last 2 minutes of cooking. Drain entire pot into a colander and set aside.
2Heat oil in a large nonstick sauté pan over Medium-High heat. Add onions and cook until tender. In a separate pan, heat milk and egg replacement to a simmer, stirring frequently. Cook 3 minutes.
3Once onions are done, add in pasta, asparagus mixture, and chicken. Cook until heated through. Add in milk mixture, parsley, cheese, and bacon. Toss to combine, cook one minute longer, and then serve immediately.
Calories: 360, Total Fat: 9g, Saturated Fat: 2.5g, Sodium: 410mg, Carbohydrates: 45g, Dietary Fiber: 8g, Protein: 28g