6 slices bacon, cut into 1/2-inch pieces
1 (14-oz.) can fat-free chicken broth with 1/3 less sodium
6 1/2 oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
8 oz. fresh asparagus spears, trimmed, cut into 1-inch pieces
1/4 cup sliced roasted red bell peppers (from a jar)
2 oz. (1/2 cup) shredded fresh Asiago or Parmesan cheese
Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes. Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440