The last few months Joel has been working a 7 on 7 off schedule – meaning he works 12 hour shifts for 7 days straight, and then has 7 days off. I won’t lie, at first I thought I was going to hate this schedule. Twelve hour shifts make for hard and long days – for both of us, and by the end of the week we are tired and grumpy and our patience gets smaller and smaller. That means that Joel leaves before the girls wake up (he usually leaves at 6, which is just as they are waking up) and doesn’t come home until I am putting them to bed. So potentially he can go all week without seeing the girls. And potentially I am a single mom all week long. But seeing how we surveyed 3 years of worse schedules during residency, its not too bad. At least he has a fairly set schedule and he no longer works nights. But his weeks off are simply glorious, especially since Ladybug isn’t in school anymore. That means we have an entire week where we can do practically anything we want! We’ve been to the Des Moines Zoo, the Omaha Zoo, Jester Park (about 4 times), Living History Farms and the Science Center. We’ve played, swam, ran, ate ice cream, and picked strawberries. We have been packing so many activities into each week that we have been going to bed just plain tuckered out. And we have been loving it!!! It is so fantastic that we finally have the time to spend as a family, where we can give the girls the childhood memories we have always wanted them to have – of family outings, laughter, and spending quality time together. So far this summer has been a dream come true, and its only the beginning of June!
This is a lovely meal you can whip up on a gorgeous day! It only takes about 20 minutes to make, so you can fit it into your busy summer schedules. Normally carbonara is made with raw egg yolks and heavy whipping cream to create a rich and creamy sauce. Here, the creaminess is replicated with egg substitute and evaporated milk to cut down on fat and calories. Make sure you heat it slowly so the egg doesn’t become scrambled. Serve this dish immediately, and don’t plan on saving any leftovers, it won’t reheat well.
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: skillet entree bacon asparagus chicken pasta spring
- 8 ounces whole wheat spaghetti
- 2 cups 1″ slices asparagus
- 1 egg
- 1/2 cup evaporated milk
- 2 tsp olive oil
- 1/2 cup chopped onion
- 1/4 cup dry vermouth
- 2 skinless, boneless chicken breasts
- 1/2 cup greater fresh parmesan cheese
- 3 TBSP finely chopped fresh flat leaf parsley
- 3/4 tsp salt
- 1/2 tsp pepper
- 4 bacon slices
In a large pot of boiling water, cook the pasta for 10 minutes, or until al dente.
Add the asparagus during the final 2 minutes of cooking.
Drain (reserving 1/3 cup of the cooking liquid).
In a large cup, whisk together the reserved cooking liquid, egg substitute, and milk.
In a large skillet over medium heat, cook the bacon until crispy.
Remove and drain on paper towels.
Cut the chicken into cubes and salt and pepper.
In the bacon grease, cook the chicken, stirring often, until slightly browned.
Add the onion to the chicken and sauté 2 minutes.
Add vermouth and cook 1 minute.
Add the pasta mixture and stir to combine.
Remove from heat and stir in the milk mixture, chicken, and cheese.
Place the pan over medium heat and cook 4 minutes or until slightly thick, stirring frequently.
Remove from heat.
Stir in the parsley, salt, pepper and bacon.