Name: Pasta Shells with Chicken and Brussels Sprouts
Yield: 4
Ingredients: 2 tbsp. Cooking oil -; 3 tbsp. butter -; 4 boneless -; 1 tsp. salt -; 1/2 tsp. fresh-ground black pepper -; 1/2 red onion -; 2 cloves garlic -; 3/4 lb. fresh Brussels sprouts (or one 10-ounce package frozen) -; 1 c. canned low-sodium chicken broth or homemade stock -; tsp. dried red-pepper flakes -; 1 1/2 tsp. lemon juice -; 1/4 c. chopped fresh parsley -; c. grated Parmesan cheese -; 1/2 lb. medium pasta shells -

Pasta Shells with Chicken and Brussels Sprouts

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Ingredients for - Pasta Shells with Chicken and Brussels Sprouts

1. 2 tbsp. Cooking oil -

2. 3 tbsp. butter -

3. 4 boneless -

4. 1 tsp. salt -

5. 1/2 tsp. fresh-ground black pepper -

6. 1/2 red onion -

7. 2 cloves garlic -

8. 3/4 lb. fresh Brussels sprouts (or one 10-ounce package frozen) -

9. 1 c. canned low-sodium chicken broth or homemade stock -

10. tsp. dried red-pepper flakes -

11. 1 1/2 tsp. lemon juice -

12. 1/4 c. chopped fresh parsley -

13. c. grated Parmesan cheese -

14. 1/2 lb. medium pasta shells -

How to cook deliciously - Pasta Shells with Chicken and Brussels Sprouts

1. Stage

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.

2. Stage

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.

3. Stage

In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain and toss with the sauce.

4. Stage

Wine Recommendation: 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.