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Source: Food and Wine Quick from Scratch

Pasta Shells with Chicken and Brussels Sprouts
If you’ve always thought that you dislike Brussels sprouts, you’ve probably never tried them in a combination like this. Mild chicken tames the strength of the sprouts while garlic, lemon juice, red-pepper flakes, and Parmesan unite two main ingredients.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 13 minutes
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2 tablespoons cooking oil
3 tablespoons butter
4 boneless skinless chicken breasts, (about 1-1/3 pounds in all)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 red onion, chopped
2 garlic cloves, chopped
3/4 pound brussel sprouts, (or one 10-ounce package frozen) cut into quarters from top to stem end
1 cup canned low sodium chicken broth
1/8 teaspoon dried red pepper flakes
1 1/2 teaspoons fresh lemon juice
1/4 cup fresh parsley, chopped
1/3 cup Grated Parmesan cheese
1/2 pound pasta shells




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.

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. 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.

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


Wine Recommendation: A crisp white wine such as a chardonnay-based Chablis from France matches up nicely with the acidity of the lemon juice in the sauce.


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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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