- 6 ounces sliced pancetta, chopped
- 2 pounds fresh Brussels sprouts, halved
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, cook pancetta over medium heat until slightly crisp. Add Brussels sprouts; cook and stir for 5 minutes. Add garlic; cook 1 minute longer.
- Add the broth, salt and pepper stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until Brussels sprouts are tender.
3/4 cup: 128 calories, 7g fat (2g saturated fat), 18mg cholesterol, 620mg sodium, 11g carbohydrate (3g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat.