With this cold weather that we have been having lately here in Chicago, I have been craving warm pastas. Unfortunately, my waist line doesn’t need warm, cheesy, hearty pastas every week, therefore I was eager to try this recipe on Food & Wine’s website. After last night’s taste test, I am completely sold. It’s light, warm, fresh with vegetables and doesn’t leave you feeling guilty. A perfect midweek dinner! The sauce in this recipe is bright and fresh. (Based on your preference, and how much you love Brussels sprouts, you can substitute the sprouts for broccoli, asparagus, etc.) I would certainly recommend.
2 Tbl. Cooking oil
3 Tbl. Butter
4 boneless, skinless chicken breasts
1 tsp. salt
½ tsp. fresh-ground black pepper
½ red onion (*I actually prefer to cook with yellow and white onions, therefore I swapped in a whole small yellow onion, instead of the red onion… personal preference though.)
2 cloves of garlic, chopped (*Being a garlic lover, I added 4 cloves to mine… 😉 )
¾ lb. fresh Brussels sprouts, cleaned and stems cut, then cut into halves or quarters
1 c. low-sodium Chicken broth
1/8 tsp. dried red-pepper flakes
1 ½ tsp. lemon juice
¼ c. chopped fresh parsley
1/3 c. grated Parmesan cheese (*Sprinkle a little extra on top of your dish once it is ready to eat.)
½ lb. medium pasta shells
Either in a large nonstick frying pan or in an oven preheated to 325*F, cook your chicken breasts. Make sure they are seasoned with olive oil, kosher salt and fresh ground black pepper. Once cooked through (no more pink on the inside), remove from heat and cut into small pieces.
In a large nonstick skillet, heat 1 Tbl. Oil over low heat. Add onion. Cook, stirring occasionally until onion starts to soften, about 3 minutes. Add chopped garlic, Brussels sprouts, chicken broth and red-pepper flakes. Bring to a boil, then reduce heat immediately to a simmer, cover, and cook until the Brussels sprouts are just about done, about 5 minutes. Add chicken, lemon juice, parsley, Parmesan cheese, 2 Tbl. Butter, ¾ tsp. salt, and ¼ tsp. pepper. Fold together, and remove from heat.
While everything is cooking in your large skillet, bring a large stock pot to a boil. Cook pasta until just tender, about 10 minutes. Drain and toss pasta back into big stock pot. Add vegetable contents from large skillet into stockpot. Fold together and serve hot immediately.