Penne with Brussels Sprouts and Crisp Bacon

Penne with Brussels Sprouts and Crisp Bacon
Photo by www.myrecipes.com

Ingredients

  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • ¼ teaspoon freshly ground black pepper
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 cup 1% low-fat milk
  • 2 bacon slices
  • 1 tablespoon butter
  • + 15 more ingredients
    • ¼ teaspoon salt
    • 3 cups trimmed, halved Brussels sprouts (about 1 pound)
    • 2 bacon slices
    • 12 ounces uncooked penne (tube-shaped pasta)
    • ¼ teaspoon freshly ground black pepper
    • 12 ounces uncooked penne (tube-shaped pasta)
    • 2 tablespoons all-purpose flour
    • 1 tablespoon chopped hazelnuts, toasted
    • ¾ cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
    • 1 cup 1% low-fat milk
    • ¼ teaspoon salt
    • 3 cups trimmed, halved Brussels sprouts (about 1 pound)
    • 2 tablespoons all-purpose flour
    • 1 tablespoon chopped hazelnuts, toasted
    • ¾ cup (3 ounces) grated Parmigiano-Reggiano cheese, divided

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...

View full recipe at My Recipes

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