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.
Serves: 4
Prep Time: 15 minutes
Cook Time: 13 minutes


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.