3 cups shelled green peas or frozen petite green peas
1 cup fat-free, less-sodium chicken broth
2 teaspoons sugar
1/4 teaspoon salt
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Heat a large nonstick skillet over medium-high heat. Add pancetta, and sauté 5 minutes or until crispy. Remove pancetta from pan, reserving drippings in pan. Add onion and garlic to pan; sauté for 2 minutes or until tender. Add peas, broth, sugar, and salt to pan. Simmer 5 minutes or until the peas are tender, stirring occasionally. Stir in pancetta and chopped parsley.
Took for Christmas Eve feast last night. Easy. Tasty. The only thing that takes any time is frying the bacon & that's pretty quick, too. The idea of adding mushrooms, by LKStorck, sounds like I good one I will try.