Spring Peas with Pancetta

 3 slices pancetta, chopped (about 1 oz)

3/4 cup finely chopped white oion

1 garlic clove, minced

3 cups shelled green peas or frozen petite green peas

1 cup less sodium chicken broth

2 tsp sugar

1/4 tsp salt

 1/4 cup chopped fresh flat-leaf parsley

Heat a large nonstick skillet over medium-high heat.  Add  pancetta and saute 5 minutes or until crispy.  Remove pancetta from pan, reserving drippings in pan.  Add onion and garlic to pan; saute 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.