Penne with Brussels Sprouts and Crisp 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 did 4 because we really like bacon)
• 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 put sliced almonds because that's what I had on hand)
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Cook pasta according to package directions, omitting the salt and fat. Drain well.
2. Steam Brussels sprouts, covered, 7 minutes or until tender. Drain and sprinkle with salt.
3. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
4. 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.
5. 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. Pour sauce over pasta mixture, tossing to coat. Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; serve immediately.