Spring Peas with Pancetta

Ingredients

• 3 slices pancetta (about 1 ounce), chopped
• 3/4 cup finely chopped onion
• 1 garlic clove, minced
• 3 cups frozen petite green peas
• 1 cup fat-free, lower-sodium chicken broth
• 1/4 teaspoon salt

Preparation

1. 1. Heat a large nonstick skillet over medium-high heat. Add pancetta to pan; sauté 3 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan; set pancetta aside. Add onion and garlic to drippings in pan; sauté 3 minutes or until tender.
2. 2. Stir peas, broth, and salt into onion mixture. Bring to a boil; reduce heat and simmer, uncovered, 6 minutes or until peas are tender, stirring occasionally. Stir in pancetta.
3.  
4. Young Chefs can:
5. Measure frozen peas
6. Add measured peas to onion mixture with adult assistance
7.  
8. Older Chefs can:
9. Measure broth
10. Add pancetta to cooked peas