Spaghetti liguria with bacon

4 servings

Ingredients

QuantityIngredient
1cupLow-Salt Chicken Broth
¾cupChopped Sun-Dried Tomatoes
1teaspoonWater
½teaspoonCornstarch
½teaspoonChipotle Sauce
¾cupCanadian Bacon
1teaspoonVegetable Oil
4cupsCooked Spaghetti
2teaspoonsOlive Oil
½cupEgg Substitute
¼cupGrated Fresh Parmesan Cheese
½cupChopped Fresh Chives
2tablespoonsPine Nuts; Toasted
½teaspoonSalt
Green Onion; Optional

Directions

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.