Penne Pasta with Bacon
Ingredients
12 ounces uncooked penne (tube-shaped pasta)
3 cups trimmed, halved Brussels sprouts (about 1 pound)
1/4 teaspoon salt
2 bacon slices -- I used 8 turkey 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 -- I LEFT THESE OUT
1/4 teaspoon freshly ground black pepper
Preparation
Cook pasta according to package directions, omitting the salt and fat. Drain well.
Steam Brussels sprouts, covered, 7 minutes or until tender (I STEAMED FOR 20 MIN). Drain and sprinkle with salt.
Cook bacon in a Dutch oven over medium-high heat until crisp -- I COOKED IN A SKILLET. Remove bacon from pan, reserving 1 teaspoon drippings in pan -- I DIDN'T RESERVE DRIPPINGS. Crumble bacon; set aside.
Add Brussels sprouts to the bacon drippings in pan; sauté 5 minutes or until lightly browned. Stir in cooked pasta; cover mixture, and keep warm. -- I OMITTED THESE STEPS.
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, stirring until cheese melts. I ALSO STIRRED IN 1/2 CONTAINER OF CREAM CHEESE. YUM! Pour sauce over pasta mixture, tossing to coat. Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; serve immediately.