19.5 oz. lean Italian turkey sausages, casings removed, cut into 1/2 in. slices
1 large onion, finely chopped
1 C. chicken broth
1 C. water
1 C. uncooked orzo or rosamarina pasta
1 lb. fresh asparagus spears, trimmed and cut into 1 in. pieces
2 Tbsp. sliced pimentos
In a 12 in. nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 min. stirring occasionally.
Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 min. Add asparagus and pimentos. Reduce heat to medium; cover and return to boiling. Cook 8-10 min. or until pasta is tender.
It's just about asparagus time of year. This is a great way to incorporate a seasonal veggie into the mix!
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