Ingredients
-
2
-
3
-
4
-
1
-
1/2
-
1/2
-
2
-
3/4
-
1
-
1/8
-
1 1/2
-
1/4
-
1/3
-
1/2
-
Directions
Pasta Shells With Chicken and Brussels Sprouts, 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 , 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 jalapeo pepper Very good
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
in a Large Pot of Boiling Salted Water, Cook Pasta, Until Just Done, About 10 Minutes. Drain and Toss With the Sauce. |
