This is an easy dinner to throw together – the brussel sprouts and bacon make a tasty combo, a great pasta dish for fall! 
- 8 strips bacon, cooked
- 1 lb. linguine
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3/4 lb. brussel sprouts, shredded
- 1 clove garlic, minced
- 1/2 cup chicken stock
- salt and pepper
1. Shred brussel sprouts in a food processor, or slice with a knife. Cook bacon until crisp.
2. Bring a pot of water to boiling and cook the linguine. In a large sautee pan, melt butter and olive oil. When the pan is hot, add garlic and stir briefly. Toss in brussel sprouts and stir, cook for about five minutes. Pour in chicken stock, let warm for a minute, and remove from heat.
3. Drain pasta, and add to the pan of brussel sprouts. Crumble bacon and mix until combined, season with salt and pepper. Serves four.
