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Prep 15min
Total25min
Servings4
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Ingredients
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)
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Steps
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.
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If not using a nonstick skillet, stir often to keep orzo from sticking to the bottom of the skillet.
Leftover chicken broth can be put into a Ziploc® Freezer bag and frozen for later use.
Coarsely chop onion in a food processor fitted with a chopping blade.
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