Recipe by Chef mariajane
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
Directions See How It's Made
- 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.