Bacon and Brussels Sprouts Penne
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| As temperatures drop, the urge to indulge in hearty classics takes over. This new take on an old favourite has loads of high quality protein from the pasta and the addition of chickpeas, lentils and egg whites. |
Time
prep 0:15
total 0:30
Ingredients
| 1 box | Barilla Protein PLUS Penne | | 2 | pounds Brussels sprouts | | 8 slices | raw bacon | | 4 cloves | garlic, minced | | 4 cups | shallots, thinly sliced | | 1 | tablespoon olive oil | | 1 cup | chicken broth, low-sodium preferred | | 4 cups | pecans, roasted and chopped | | 4 cups | Parmesan cheese, grated |
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Instructions
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.