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.
Plus: More Pasta Recipes and Tips
3/4 pound fresh Brussels sprouts (or one 10-ounce package frozen), cut into
quarters from top to stem end
1 cup canned low-sodium chicken broth or homemade stock
1/8 teaspoon dried red-pepper flakes
1 1/2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1/2 pound medium pasta shells
How to Make It
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 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, 4 to 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, stirring occasionally, 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 teaspoon salt, and 1/4 teaspoon pepper. Remove from the heat.
In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain and toss with the sauce.
A crisp white wine such as aCchardonnay-based Chablis from France matches up nicely with the acidity of the lemon juice in the sauce.
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