6 c fresh broccoli florets, trimmed and cut in 1-inch pieces
4 oz cream cheese
1/4 c milk
2 tbsp Dijon mustard
6 Strips TURKEY BACON, cooked and crumbled
1/4 c pine nuts, lightly toasted
Place 1/2 cup water, 1/2 teaspoon salt and broccoli florets in a large saucepan; cover. Bring to a boil over high heat. Immediately lower heat and simmer 8 minutes or until crisp-tender. Drain broccoli and keep warm.
Place cream cheese and milk in same saucepan over medium heat. Cook and stir until cheese is melted and sauce is smooth. Stir in mustard and turkey bacon. Heat through.
Stir in broccoli. Garnish with toasted pine nuts. Serve immediately.