Prep 0 mins
Cook 25 mins
If you've always thought that you dislike Brussels sprouts, you've probably never tried them in a combination like this. Mild chicken tames the strength of the sprouts while garlic, lemon juice, red-pepper flakes and Parmesan unite the two main ingredients and complement them both. Frozen Brussels sprouts are surprisingly good in this recipe, too, though not as fine as fresh.
- 2 tablespoons cooking oil
- 3 tablespoons butter
- 4 boneless skinless chicken breasts (about 1 1/3 lb. in all)
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 red onion, chopped
- 2 garlic cloves, chopped
- 3⁄4 lb Brussels sprout, cut into quarters from top to stem end (or 1 ten ounce package, frozen)
- 1 cup canned low sodium chicken broth or 1 cup homemade stock
- 1⁄8 teaspoon dried red pepper flakes
- 1 1⁄2 teaspoons lemon juice
- 1⁄4 cup fresh parsley, chopped
- 1⁄3 cup parmesan cheese, grated
- 1⁄2 lb medium pasta shell
- In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken with 1/4 teaspoons each of the salt and pepper. Cook the breasts until browned and just done, 4-5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
- In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add the red onion and cook, stirirng occasionaly, until starting to soften, about 3 minutes. Stir in the garlic, Brussels sprouts, broth, and red-pepper flakes. Bring to a simmer and cook, covered, until the Brussels sprouts are just done, about 5 minutes. Add the chicken, lemon juice, parsley, Parmesan, and the remaining 2 tablespoons butter, 3/4 teaspoons salt and 1/4 teaspoons pepper. Remove from heat.
- In a large pot of boiling salted water, cook pasta, until just done, about 10 minutes. Drain and toss with the sauce.
This was really good. The Parmesan cheese makes it. I added some crispy bacon at the end and served with rice instead of noodles. Great way to eat brussel sprouts!
Whoa - what a flavor packed dish! Even though this recipe is already low in fat, cut the oil in half and you'll still have a great meal but an even healthier one...we normally roast our brussels and this was the first time simmering them in chicken broth....umm, AMAZING! My boyfriend was very impressed with this dish, and it was so easy to make...dont' like brussels, still try it, you'll like it after this one!
Fantastic recipe! I had some leftover grilled chicken so used that in place of sauteing the chicken breasts, and used fettuccine and spaghetti instead of the shells as that's what I had on hand. Beyond that followed the recipe just as written and would not change a thing. The sauce was light and tasty with a terrific combination of flavors. Thanks for sharing a keeper! Made for the Best of 2011 event, recommended by sofie-a-toast