Brussels Sprouts Really Taste Good ... Honest!

Our garden is still producing fresh veggies. We made golumpki with a gorgeous cabbage over the weekend, began a batch of home infused vodka with Concord grapes and tonight, supper was a yummy pasta with fresh picked brussels sprouts and chicken in a tasty olive oil and butter sauce. This recipe is an adaptation from Food and Wine magazine. Recommended wine pairing: a crisp, cool chardonnay from Cakebread Cellars.

Backyard fresh is as local as it gets, folks. I love our garden!

CHICKEN WITH BRUSSELS SPROUTS AND PASTA
2 tablespoons cooking oil
2 tablespoons butter
1 pound chicken tenders
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 tablespoon red onion, minced
1 cloves garlic, minced
2 cups fresh brussels sprouts, cut into halves from top to stem end (frozen can be substituted)
1 cup chicken broth
1/8 teaspoon dried red pepper flakes
2 teaspoons fresh squeezed lemon juice
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1/2 pound medium pasta shells or ziti noodles

In a large nonstick frying pan, heat oil and butter over medium heat. Season the chicken with the salt and pepper. Cook the tenders until just done, about 2 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small chunks. Begin cooking pasta.

In the same pan, on medium low heat, add the red onion and garlic, stirring occasionally until starting to soften, about 3 minutes. Stir in Brussels sprouts, broth, and red-pepper flakes. Bring to a simmer and cook, covered, until sprouts are tender, about 5 minutes. Remove from heat. Add the chicken, lemon juice, parsley, Parmesan. Toss with hot cooked pasta and serve. Makes 4 servings, 478 calories each.

Comments

  1. Best Wishes, MarieOctober 25, 2010 at 11:29 PM

    yum, what a great "one pot" idea !! i was wondering where you were. i checked over last night to see if i had missed a posting.

    ReplyDelete
  2. Holyoke HomeOctober 29, 2010 at 2:15 PM

    I loathed brussels sprouts as a kid, but now I adore them. Especially if caramelized onions or bacon are involved.

    ReplyDelete

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