Asparagus & Chicken Carbonara

I saw this recipe in a Real Simple magazine. It's actually a Cooking Light recipe AND took only 45 minutes to cook (including preparation). I went a little heavy on the pepper because I love it.... and I think it made the dish. I usually boil chicken breasts when I make dishes that call for chicken, but never again. Well, never say never, but it sure made it a lot easier... and there is some leftover in the fridge to add to a salad or another dish. I'll definitely make this again because it's so good and easy.

Ingredients:
8 ounces uncooked spaghetti
2 cups (1-inch) slices asparagus (about 1 bunch)
1/2 cup egg substitute
1/2 cup fat-free evaporated milk
2 teaspoons olive oil
1/2 cup chopped onion (1 small onion)
1/4 cup dry vermouth (I didn't have this, so I used cooking Sherry)
2 cups chopped skinless, boneless rotisserie chicken breast meat
1/2 cup grated fresh Parmesan cheese
3 tablespoons finely chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper (...or pepper, to taste)
4 bacon slices, cooked and crumbled

Directions:
Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add vermouth; cook 1 minute. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.
Yield 5 servings.

Nutritional Info (per serving): CALORIES 416(23% from fat); FAT 10.8g (sat 3.7g,mono 4.4g,poly 2g); IRON 3.4mg; CHOLESTEROL 60mg; CALCIUM 236mg; CARBOHYDRATE 41.9g; SODIUM 700mg; PROTEIN 34.7g; FIBER 3.1g