Seashell Pasta with Chicken and Brussels Sprouts.
by Editorial Staff
Have you always thought you didn’t like Brussels sprouts? Such confidence is in vain because you have not tried this dish. It is in this combination – with chicken meat, garlic, lemon juice, paprika, and parmesan – that Brussels sprouts are surprisingly very good (not only fresh but even frozen).
Cook: 35 minutes
Servings: 4
Ingredients
- Vegetable oil – 2 tbsp
- Butter – 3 tbsp
- Chicken breast (fillet) – 4 pcs. (about 600 g)
- Salt – 1 teaspoon
- Ground black pepper – ½ teaspoon.
- Onion, red – ½ pc.
- Chopped garlic – 2 cloves
- Red pepper – 1/8 teaspoon.
- Fresh (or frozen) Brussels sprouts – 330 g
- Chicken broth – 1 glass
- Lemon juice – 1 ½ teaspoon.
- Fresh parsley, chopped – ¼ cup
- Grated Parmesan cheese – 1/3 cup
- Seashell pasta – 220 g
Directions
- Heat 1 tablespoon in a non-stick skillet. l. vegetable and butter. Sprinkle the chicken fillet with salt and pepper (¼ teaspoon each). Brown the chicken in a skillet for 4-5 minutes on each side. Remove from the pan, leave for 5 minutes, and then cut into small pieces.
- Heat 1 tablespoon in a skillet. l. vegetable oil over moderate heat. Add the chopped onion and sauté for 3 minutes, stirring occasionally. Add garlic, red pepper, quartered Brussels sprouts, and broth. Cover, bring to a boil, and cook for about 5 minutes. Add chicken, lemon juice, parsley, parmesan, 2 tbsp butter, ¾ teaspoon. salt and ¼ teaspoon. pepper. Remove from heat.
- Boil the pasta in salted water for 10 minutes. Throw in a colander. Toss in the cooked chicken and cabbage sauce.
Bon Appetit!
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