Asparagus and Turkey Sausage Skillet

 

1

tablespoon olive or vegetable oil

1

package (19.5 oz) lean Italian turkey sausages, casings removed, cut into 1/2-inch slices

1

large onion, coarsely chopped (1 cup)

1

cup Progresso® chicken broth (from 32-oz carton)

1

cup water

1

cup uncooked orzo or rosamarina pasta (6 oz)

1

lb fresh asparagus spears, trimmed, cut into 1-inch pieces

2

tablespoons sliced pimientos (from 4-oz jar)

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 minutes, stirring occasionally.
• 2 Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 minutes. Add asparagus and pimientos. Reduce heat to medium. Cover; return to boiling. Cook 8 to 10 minutes or until pasta is tender.