INGREDIENTS
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2 tbsp. extra-virgin olive oil
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1/2 white onion, diced
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1 tsp. minced garlic
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2 c. low-sodium chicken broth
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3 c. uncooked pasta (we used campanelle)
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1 c. water
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3 c. Fontina cheese
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1/2 c. grated Parmesan
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1 c. frozen peas, thawed
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1/2 package bacon, cooked and diced