Chicken Pasta with Brussels Sprouts

20 m
25 m
Ready in:
45 m
This dish is for those who have always hated Brussels sprouts – just cook it in a bit more savory way!
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Servings: 4
Cooking oil
2 tbsp.
3 tbsp.
Chicken breasts
4, boneless, skinless
1 tsp.
Black pepper
½ tsp., freshly ground
Red onion
½, chopped
Garlic cloves
2, chopped
Brussel sprouts
¾ lb., cut into quarters
Low sodium chicken broth
1 cup, canned
Red pepper flakes
1/8 tsp.
Lemon juice
1 ½ tsp.
Fresh parsley
¼ cup, chopped
Parmesan cheese
1/3 cup, grated
Medium-sized pasta
½ lb.
  1. Prepare a large nonstick frying pan, add 1 tbsp. oil and 1 tbsp. butter, and heat over a medium heat.
  2. Season chicken with ¼ tsp. salt and ¼ tsp. pepper, add chicken breasts, and cook for 4 to 5 minutes per side or until the chicken is just done.
  3. Remove the chicken, let it cool for 5 minutes, and cut into small pieces.
  4. Add the remaining 1 tbsp. oil and heat it over a medium heat.
  5. Add red onion and cook for 3 minutes or until it begins to soften.
  6. Add garlic, Brussels sprouts, chicken broth, and red-pepper flakes; cover, bring to a simmer and cook for about 5 minutes.
  7. Add all the remaining ingredients (from chicken to salt and pepper) and remove from heat.
  8. Cook pasta in a large pot of boiling water for about 10 minutes or until just done.
  9. Drain, toss with the sauce, and serve.
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