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Ingredients
- 4 slc Shannon Traditional Irish Bacon, cut crosswise into 1/4 inch strips
- 8 ounce dry Corkscrew Pasta
- 2 x cloves Garlic, chopped
- 1 sm Onion, finely minced
- 1/2 c. Chicken Broth
- 1/8 tsp dry Warm Pepper flakes
- 4 c. fresh or possibly frzn Broccoli Florets
- 2 Tbsp. grated Parmesan Cheese Salt and Black Pepper to taste
Directions
- Prepare the pasta as directed on the manufacturer's packaging, in a pot of lightly salted water brought to a rolling boil. While the pasta is roiling in the pot, cook the Irish baconstrips in a non-stick skillet over medium heat just till brown. Stir in garlic and minced onion; cover and cook for several min or possibly till onion is soft. Increase the heat to medium-high and add in the chicken broth to the skillet.
- Season with the warm pepper flakes, and add in the fresh broccoli. If using frzn broccoli florets, make sure the vegetable is completely thawed and liquid removed well.
- Cover the skillet, and cook the mix for 7 to 8 min, till broccoli is just crisp-tender and still bright green. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.
- Toss the bacon and broccoli with the warm cooked pasta. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 408g | |
| Calories 117 | |
| Calories from Fat 9 | 8% |
| Total Fat 1.04g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 264mg | 11% |
| Potassium 912mg | 26% |
| Total Carbs 23.0g | 6% |
| Dietary Fiber 7.5g | 25% |
| Sugars 6.5g | 4% |
| Protein 8.5g | 14% |
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