Ingredients
1 Bx. Green lentil penne
4 Tbsp. Extra virgin olive oil
1 Small Vidalia onion, chopped
1 Lb. Brussels sprouts, quartered
1/2 Lb. Pork loin, diced
1/2 C. Red pepper, diced
1/2 C. White wine (dry)
1 C. Chicken broth
1/4 C. Parmigiano cheese
2 Tbsp. Italian parsley, chopped
Salt to taste
Black pepper to taste
Directions
Preheat oven to 400 F. Drizzle brussels sprouts with 2 Tbsp. of olive oil, salt, and pepper. Roast in the oven for 5-7 minutes or until browned. Meanwhile in a skillet over low/medium heat add remaining olive oil and onion cooking until translucent, about two to three minutes. Add pork and brown well over high heat. Add peppers, and cook for an additional minute. Add white wine and reduce to half. Add chicken broth and bring to a simmer. Meanwhile, place a pot of water to boil and cook pasta according to directions. Add brussels sprouts to pork and pepper mixture. Drain pasta and toss with sauce. Remove from the heat stir in cheese and parsley before serving.
