Ingredients
1 box Barilla Protein PLUS Penne
2 pounds Brussels sprouts
8 slices raw bacon
4 cloves garlic, minced
1/4 cup shallots, thinly sliced
1 tablespoon olive oil
1 cup chicken broth, low-sodium preferred
1/4 cup pecans, roasted and chopped
1/4 cup Parmesan cheese, grated
Preparation
Cook pasta according to the package instructions. Preheat oven to 350°F. In a pot of boiling water, blanch Brussels sprouts for 5 minutes; place drained Brussels sprouts on baking pan in fridge to cool. Once cooled, cut sprouts in half. In an oven-safe skillet, cook bacon until crisp, remove and crumble; pour off all but 1 tablespoon of bacon fat. Add garlic and shallots to skillet and sauté until soft. To same skillet add olive oil and Brussels sprouts; bake in a 350°F oven for 10 minutes until caramelized. Remove from oven and add chicken stock; over medium heat, stir well and heat through. Add pasta, bacon and pecans, mixing well. Sprinkle with Parmesan cheese before serving.
