Pasta Shells With Chicken And Brussels Sprouts Recipes

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PASTA SHELLS WITH CHICKEN AND BRUSSELS SPROUTS



Pasta Shells With Chicken and Brussels Sprouts image

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.

Provided by Chef mariajane

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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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  • 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.
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  • 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.
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