Creamy Brussel Sprouts and Noodles

It’s spring and I am hungry for vegetables. A trip to the supermarket brought beautiful brussel sprouts to my attention, along with sweet yellow bell peppers. I thought about combining these veggies with bacon and noodles in a creamy sauce and here is what I came up with:

6 slices Wright’s peppered bacon, diced and slow cooked in skillet
12 ounces medium home style egg noodles
1 Tablespoon olive oil
1 large yellow bell pepper, rough diced to bite sized (3/4″)
1 medium onion, chopped
3 cloves garlic, chopped
2 cups brussel sprouts, quartered lengthwise
1 cup chicken stock
1 cup pasta water
4 ounces cream cheese
salt & pepper
shredded Parmigiano Reggiano
fresh basil, rolled and cut into chiffonade strips

Cook noodles according to package directions. When done, drain but retain a cup of starchy water. Drizzle olive oil and/or butter over the noodles and lightly salt to taste.

In large (12″) skillet, cook bacon until fat is rendered. Salt and pepper all the chopped vegetables. Remove bacon with a slotted spoon and add all vegetables except garlic to pan. Cook on medium high heat until brussel sprouts turn bright green and onions and peppers are tender. Add garlic and cook 1-2 minutes. Add cream cheese, and chicken stock and enough starch water to produce a medium thick sauce, stirring until sauce forms and fond is dissolved.

Plate and top with Parmigiano Reggiano and basil chiffonade. Enjoy!