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).

Summary

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 – 0.125 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 – 0.3333 cup
• Seashell pasta – 220 g

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Instructions

1. 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.
2. 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.
3. Boil the pasta in salted water for 10 minutes. Throw in a colander. Toss in the cooked chicken and cabbage sauce.

Bon Appetit!