Brussel sprout and bacon pasta

1 box penne pasta; prepare following instructions on the box

1 lb of Brussel sprouts; cut in half and trim ends

1 medium yellow onion, diced

4 Tbsp extra virgin olive oil (split in two)

2 cloves garlic, chopped

1 cup chicken stock

2 cup cream

1 1/4 tsp salt

3/4 tsp pepper

½ cup Parmesan cheese, shredded

6 strips bacon, cooked and chopped

2 Tbsp corn starch

Instructions:

Preheat oven to 400*

Line baking sheet with aluminum foil, spray with non-stick

Place Brussel sprouts and onion on foil, top with 2 Tbsp olive oil, ½ tsp salt and ¼ tsp salt. 

Roast Brussel sprouts and onions for 20 minutes; turn halfway through roasting.

In a large sauce pan over medium heat add 2 Tbsp of olive oil add garlic and bacon.

Sautee for 5-minutes; add chicken stock, 1 cup cream, ¾ tsp salt and ¼ tsp salt.

Heat for 10-minutes; add Parmesan cheese stir until melted.

In a separate bowl add 1 cup cream and corn starch; whisk until blended then add to sauce. 

Add roasted Brussel sprouts and onions to pan.

Heat sauce 10-15 minutes at a low heat, stirring often.  Add cooked penne.  Stir to coat.

Makes 4 to 5 servings.