Bacon and Brussels Sprouts Penne
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| This hearty dish 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.