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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.
