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Orzo with Bacon and Asparagus

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By Betty Crocker Kitchens
Updated Nov 17, 2010
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This skillet dinner has it all - orzo, bacon and asparagus blended in a quick meal.

Orzo with Bacon and Asparagus

  • Prep Time 35 min
  • Total 35 min
  • Servings 3
  • Ingredients 6
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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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

430 Calories
14g Total Fat
24g Protein
52g Total Carbohydrate
3g Sugars

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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