Fettuccine Alfredo with Balsamic Brussel Sprouts & Bacon

Today was back to school day here in Mattawa. My son Braden started Kindergarten, and my little girl started preschool!

braden03 copy gemmacollage copyWhen they got home they were both super hungry, and I was super tired, so I wanted to make a dinner I knew they’d love and eat a lot of, and one that I could make with zero to no effort. I immediately thought of fettuccine alfredo–I have a quick, simple go to recipe that I turn to time and time again, because I know my family LOVES it, and I decided to add some bacon and balsamic brussel sprouts and onions, just to change things up a little. I kept the fettucine alfredo plain and simple for the kids, with bacon on the side, which they were pretty excited about {because we have it about once a year!} And Dean and I LOVED the sweet addition of the balsamic sprouts and onions! This recipe was a good idea, and one to keep on hand! I hope you all love it too!

5 rashes bacon
1 1/2 lbs brussel sprouts, trimmed and chopped in half
1 garlic clove
1 red onion, diced
salt and pepper
3 Tbsp balsamic
{for the alfredo sauce}
2 cups milk
1/3 C (3 oz) low fat cream cheese
2-3 Tbsp flour
1 tsp salt
1 Tbsp butter
3 garlic cloves
1 C grated Parmesan cheese
{basil to serve}

Brown the bacon in a frying pan over medium-high heat. Drain on a paper towel, then chop into bite sized pieces. Leave 1-2 Tbsp bacon grease in the pan, and sautee the onions, garlic, and brussel sprouts for 8-10 minutes, adding additional olive oil if necessary. Add the balsamic and sautee for an additional 3-5 minutes until the brussel sprouts are softened.

For the alfredo sauce, place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a saucepan, melt the butter over med-high heat and sauté the garlic in the butter for about 30 seconds, until fragrant. Add the milk mixture to the pan, stir constantly for about 3 or 4 minutes until it just comes to a simmer. Keep stirring and let it cook for a few more minutes until thickened. Add the cheese, stir well to combine.

Cook the fettucine for 10-12 minutes, until al dente, or according to boxed instructions.

To assemble: plate the fettucine, spoon the sauce on top, followed by the balsamic brussel sprout mixture. Garnish with fresh basil and parmesan cheese if desired. Serve immediately. 

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<3 Sarah