Pasta Shells With Chicken And Brussels Sprouts

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons cooking oil
• 3 tablespoons butter
• 4 boneless skinless chicken breasts (about 1 1/3 lb. in all)
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 red onion, chopped
• 2 garlic cloves, chopped
• 3/4 lb brussels sprout, cut into quarters from top to stem end (or 1 ten ounce package, frozen)
• 1 cup canned low sodium chicken broth or 1 cup homemade stock
• 1/8 teaspoon dried red pepper flakes
• 1 1/2 teaspoons lemon juice
• 1/4 cup fresh parsley, chopped
• 1/3 cup parmesan cheese, grated
• 1/2 lb medium pasta shell

Recipe

• 1 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 teaspoons each of the salt and pepper. cook the breasts until browned and just done, 4-5 minutes per side. remove the chicken from the pan and let it rest for 5 minutes. cut into small pieces.
• 2 in the same pan, heat the remaining 1 tablespoon oil over moderately low heat. add the red onion and cook, stirirng occasionaly, 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 teaspoons salt and 1/4 teaspoons pepper. remove from heat.
• 3 in a large pot of boiling salted water, cook pasta, until just done, about 10 minutes. drain and toss with the sauce.