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Prep 35min
Total35min
Servings3
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Ingredients
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
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Steps
1
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.
2
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.
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Asiago is an Italian cow's milk cheese. It's rich nutty flavor sharpens as the cheese ages. Young Asiago makes a mild table cheese while aged Asiago is a flavorful grating cheese. Try aged asiago in place of Parmesan in your favorite recipes.
It's easy to roast a red bell pepper for this recipe. Securely pierce a pepper through the stem with a fork and hold it over a gas burner flame, rotating it until it's blackened on all sides.
Immediately transfer the pepper to a small paper bag; close the bag. let the pepper steam in the bag for 5 minutes, then peel it.
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Nutrition Facts
Serving Size:1 1/3 Cups
Calories
430
Calories from Fat
125
Total Fat
14g
22%
Saturated Fat
6g
30%
Cholesterol
25mg
8%
Sodium
840mg
35%
Total Carbohydrate
52g
17%
Dietary Fiber
2g
8%
Sugars
3g
Protein
24g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
22%
22%
Calcium
28%
28%
Iron
18%
18%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 2 High-Fat Meat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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