Bacon and Brussels Sprouts Penne

This hearty dish has loads of high quality protein from the pasta and the addition of chickpeas, lentils and egg whites.


prep 0:15       total 0:30


1 recipe



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


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.

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