Brussels sprouts with chestnuts and bacon

Brussels sprouts, fresh, 1 lb
Bacon, 3 medium slices, chopped
Splenda No Calorie Sweetener, 1/2 tsp
Kikkoman Low Sodium Soy Sauce, 1 tbsp
Reese Water Chestnuts-Sliced, 8 oz can
Butter, salted, 1 tbsp
Knorr Homestyle concentrated Chicken stock, 3.5 tsp (1 tub).

Cut Brussels sprouts in half lengthwise
Bring a large pan of water to a boil and boil Brussels sprouts for approx. 7 minutes. Drain.
In skillet, cook bacon until just before crisp, add 1 tbsp butter and after it melts, add water chestnuts. Simmer for 5 minutes.
Add soy sauce and Brussels Sprouts and sprinkle with half package Splenda (1/2 tsp) cook for 5 to 7 minutes, stirring occasionally.
In a microwavable container, add chicken stock to 1/4 cup water and heat for 2 minutes or until in boils. Mix well with a fork and add stir into pan. Simmer for another 4- 5 minutes or until tender.

Serving Size: 8