Ingredients

The following ingredients have 4 Servings
  • 5 thick cut bacon (strips, roughly chopped)
  • 2 tsp minced garlic
  • 12 oz. Udders Kitchen Red Lentil Penne
  • 14.5 oz chicken stock
  • 1 cup water
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups brussel sprouts* (trimmed and halved )
  • 1/3 cup heavy cream
  • 1/3 cup parmesan cheese (shredded )

Instruction

  • Heat a large skillet over medium heat and cook the bacon until crisp. Use a slotted spoon to remove about 1/4 cup of bacon and set on a paper towel lined plate. Save for later.
  • Carefully add the garlic and saute for 30 seconds. Drain the fat from the skillet and return to the stove top over medium-high heat.
  • Add the penne, chicken stock, water, salt and pepper to the skillet. Stir and bring to a small boil. Reduce heat to a simmer and cover for about 7 to 8 minutes. Toss in the brussel sprouts* and stir to combine. Cover and cook an additional 5 to 6 minutes or until the penne and brussel sprouts are tender.
  • Pour in the heavy cream and parmesan cheese and stir for 2 minutes, until heated through. Sprinkle the remaining crumbled bacon on top before serving. Enjoy!