Parmesan-Bacon Pasta

 

½ (16-oz) pkg linguine

6 slices bacon, chopped

½ lb asparagus, trimmed

1 cup grape tomatoes, halved

¾ cup chicken broth

¼ cup shredded Parmesan cheese

 

Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet over medium heat until crisp; using a slotted spoon, remove bacon and drain on paper towels, reserving 1 T. drippings in skillet. Add asparagus; cook 4 minutes or until asparagus is crisp tender. Remove asparagus from skillet, and keep warm. Add tomatoes and broth, scraping skillet to loosen any browned bits; bring to a boil, reduce heat, and simmer until broth is reduced by half. Add cheese, stirring until melted. Toss sauce mixture with pasta and bacon; divide mixture between 2 plates. Serve with asparagus.