Pasta with Chicken and Brussel Sprouts

Pasta with Chicken and Brussel Sprouts

This recipe is Gluten Free from Thanksgiving Gluten Free Cooking Class 2012.

Ingredients

  • 2 tbsps cooking oil
  • 3 tbsps butter
  • 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  • 1 tsps salt
  • 1/2 tsp fresh-ground black pepper
  • 1/2 red onion, chopped
  • 2 cloves garlic, chopped
  • 3/4 pound(s) fresh Brussels sprouts (or one 10-ounce package frozen), cut into Ribbons
  • 1 cup canned low-sodium chicken broth or homemade stock
  • tsp dried red-pepper flakes
  • 1 ½ tsp lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/3 cup grated Parmesan cheese
  • 1/2 pound medium Gluten Free pasta shells

Directions

  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 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. 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.
  3. 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.
  4. In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain and toss with the sauce.