Pasta Shells With Chicken and Brussels Sprouts

Name: Pasta Shells With Chicken and Brussels Sprouts
Cook time: 25 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 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

(6)

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.

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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RECIPE MADE WITH LOVE BY

@Chef mariajane

Contributor

“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.”