* Cook 2 chopped bacon slices in a large nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan. Add 1/2 cup minced shallots to drippings in pan; cook 3 minutes or until tender, stirring occasionally. Add 6 cups thawed frozen green peas and 1/2 cup fat-free, less-sodium chicken broth; bring to a boil. Cover, reduce heat, and cook 3 minutes or until peas are tender. Remove from heat; stir in 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Sprinkle with bacon.