Recipes Pasta Shells with Chicken and Brussels Sprouts 4.0 (4,601) 2 Reviews Mild chicken tames the strength of the sprouts while garlic, lemon juice, red pepper flakes, and Parmesan unite the main ingredients and complement them both. By Food & Wine Updated on February 5, 2023 Print Rate It Share Share Tweet Pin Email Photo: © Leela Cyd Active Time: 10 mins Total Time: 35 mins Yield: 4 servings If you've always thought that you dislike brussels sprouts, you've probably never tried them in a combination like this. Frozen brussels sprouts are surprisingly good in this recipe, too, though not as fine as fresh. Ingredients 2 tablespoons cooking oil, divided 3 tablespoons butter, divided 4 boneless, skinless chicken breasts (about 1 1/3 pounds total) 1 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1/2 red onion, chopped 2 garlic cloves, chopped 3/4 pound fresh brussels sprouts (or 1 [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 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 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. Suggested pairing A crisp white wine such as a Chardonnay-based Chablis from France matches up nicely with the acidity of the lemon juice in the sauce. Rate it Print