Cheesy Penne, Bacon & Broccoli
Source of Recipe
ALBANYNYLADY - WW RRB 9/9/05
Recipe Introduction
Yield: 4 large servings= 6 pts, 317 cals, 7g fat, 5g fiber
List of Ingredients
3 slices bacon
¼ c. onion
3 TB all-purpose flour
1 c. skim milk
6 oz penne pasta
14 oz broccoli flowerets
3 oz light cream cheese
1 TB blue cheese
Cayenne
1 TB Parmesan cheese, reduced fat
Recipe
Bring large pot of lightly salted water to boil. While water is coming to boil, sauté' bacon in large skillet until crispy, about 7 minutes. Remove to paper toweling to drain. Drain all but 2 tablespoons of drippings from skillet. Add onion; increase heat to med-high; cook until softened. Reduce heat to medium. Sprinkle with flour; whisk scraping up any browned bits. Whisk in milk, 1/2 cup at a time, until smooth. Cook, stirring, until thickened, 2 minutes. While onion is cooking, add penne to boiling water; cook according to package directions. Add broccoli for last 4 minutes. Drain penne and broccoli; transfer to serving bowl; keep warm. To thickened milk in skillet, add salt, pepper, cream cheese and blue cheese; whisk until smooth. Remove from heat. Stir in cayenne and Parmesan cheese. Crumble bacon; add to sauce. Toss with penne and broccoli. (Can top with more Parmesan for more points.)
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