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

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Recipe by Chef mariajane

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Pasta Shells With Chicken and Brussels Sprouts created by Swirling F.

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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.

Ready In:: 25mins
Serves:
Units:

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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

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

@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."

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question by Hal P.

10/19/2021

You didn’t say if you used already cooked pasta; I assume you did. Can the uncooked pasta be added to the liquid to cook in the pan? It would need more liquid. You Igor have to add the Brussel sprouts after the pasta cooks a bit. Anyone tried that ?

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review by bloomzoo

9/6/2018

Really like this recipe, the sauce was wonderful. I only had a few Brussels sprouts so I added a can of artichoke hearts, leftover corn cut from the cob and a cut up jalapeño pepper. Very good.

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photo by Swirling F.

3/17/2017

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photo by Swirling F.

3/17/2017

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photo by Swirling F.

3/17/2017

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