Penne with Brussels Sprouts and Crisp Bacon

Ingredients

• ¼ teaspoon freshly ground black pepper
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 3 cups trimmed, halved Brussels sprouts (about 1 pound)
• 1 cup 1% low-fat milk
• 1 tablespoon butter
• 12 ounces uncooked penne (tube-shaped pasta)
• 2 tablespoons all-purpose flour
• + 4 more ingredients
• • 1 tablespoon chopped hazelnuts, toasted
  • ¾ cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
  • 2 bacon slices
  • ¼ teaspoon salt

Cook pasta according to package directions, omitting the salt and fat. Drain well.

Steam Brussels sprouts, covered, 7 minutes or until tender. Drain and sprinkle with salt.

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon dri...

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