Directions
- Cook the shells al dente in a pot of boiling water. Add the Brussels sprouts to the pot about 3 minutes before the pasta is done cooking. Drain.
- Pour the artichoke pesto and chicken stock into the same pot. Cook for 4 to 5 minutes on medium heat, stirring occasionally.
- Heat the strips of bacon in the microwave according to the instructions on the packaging. Chop up the strips.
- Add the shells, Brussels sprouts, bacon and Parmesan to the pot. Season with pepper, and stir.
