Pasta with Brussels Sprouts and (Turkey) Bacon

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   1.

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   Preheat the oven to 375 degrees .

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   Toast the pecans, in a single layer on a cookie sheet, for about 8 minutes, or until fragrant.

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   Let the nuts cool, then coarsely chop them.

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   2.

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   In a small saucepan, boil the chicken stock until reduced to 3/4 cup, about 15-20 minutes; keep warm.

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   3.

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   Bring a large pot of salted water to a boil.

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   Add the Brussels sprouts, cover and cook until bright green and tender, but still with a bit of bite (about 5 minutes).

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    Remove the Brussels sprouts from water with a slotted spoon and pat them dry.

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    4.Return the water to a boil.

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    Add the pasta and cook until al dente, 12 to 15 minutes; drain.

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    5.

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    Meanwhile, in a large, deep skillet, cook the turkey bacon over moderately high heat until browned, turning frequently, about 5 minutes.

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    Drain the bacon on paper towels.

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    6.Add the olive oil to the skillet and warm it over moderately high heat.

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    Add the Brussels sprouts and pecans and cook until heated through and the Brussels sprouts are slightly browned, about 2 minutes.

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    5.

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    Add the turkey bacon and pasta along with the reduced chicken stock and simmer, stirring, until the sauce is slightly absorbed, about 2 minutes.

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    6.

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    Season with salt and pepper and transfer to a large serving bowl.

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    Garnish with cheese, if desired, and serve.

* Per serving · 4 servings · Values may vary.