Instructions: Combine broth and sun-dried tomatoes in a small saucepan; bring to a boil, and cook 4 minutes or until reduced to 1/2 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.

Saute 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.

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