* Penne with Brussels Sprouts and Crisp Bacon *

Source:  Cooking LightPenne with Brussels Sprouts and Crisp Bacon
Makes:  6 servings (serving size:  1 1/2 cups)

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


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

Steam Brussels sprouts, covered, for 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 of the drippings in pan.  Crumble bacon and set aside.

Add Brussels sprouts to the bacon drippings in pan and sauté 5 minutes or until lightly browned.  Stir in cooked pasta.  Cover mixture and keep warm.

Combine milk, flour and broth, stirring well with a whisk.  Melt butter in a medium saucepan over medium heat.  Gradually add milk mixture, stirring constantly with a whisk until well blended.  Cook for 6 minutes or until thickened, stirring constantly.  Stir in 1/4 cup cheese until the cheese melts.  Pour the sauce over pasta mixture, tossing to coat.  Top with remaining 1/2 cup cheese, nuts, bacon, and pepper.  Serve immediately.

Nutritional Info:



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