Spaghetti liguria with bacon

Yield: 4 servings

Measure Ingredient
1 cup Low-Salt Chicken Broth
¾ cup Chopped Sun-Dried Tomatoes
1 teaspoon Water
½ teaspoon Cornstarch
½ teaspoon Chipotle Sauce
¾ cup Canadian Bacon
1 teaspoon Vegetable Oil
4 cups Cooked Spaghetti
2 teaspoons Olive Oil
½ cup Egg Substitute
¼ cup Grated Fresh Parmesan Cheese
½ cup Chopped Fresh Chives
2 tablespoons Pine Nuts; Toasted
½ teaspoon Salt
\N \N Green Onion; Optional

Combine broth and sun-dried tomatoes in a small saucepan; bring to a boil, and cook 4 minutes or until reduced to ½ cup. Combine water and cornstarch; stir well, and add to pan. Stir in chipotle sauce; bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and set aside. Sauté Canadian bacon in vegetable oil over medium heat until bacon is brown and loses its moisture. Combine spaghetti and olive oil in a medium bowl, and toss well. Add sun-dried tomato mixture, Canadian bacon, and next 5 ingredients (egg substitute through salt); toss well. Garnish with green onions if desired. Serve immediately. Note: Be sure the pasta and tomato mixture is very hot so the egg substitute will cook when it is added.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Aug 02, 1999, converted by MM_Buster v2.0l.

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