Pasta Shells with Chicken and Brussels Sprouts

Pasta Shells with Chicken and Brussels Sprouts
Photo by © Melanie Acevedo


  • 1/3 cup grated Parmesan cheese
  • ½ teaspoon fresh-ground black pepper
  • 3 tablespoons butter
  • ¾ pound fresh Brussels sprouts (or one 10-ounce package frozen), cut into quarters from top to stem end
  • 1/8 teaspoon dried red-pepper flakes
  • 1 cup canned low-sodium chicken broth or homemade stock
  • ¼ cup chopped fresh parsley
  • + 7 more ingredients
    • 2 cloves garlic, chopped
    • ½ red onion, chopped
    • 2 tablespoons cooking oil
    • 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
    • ½ pound medium pasta shells
    • 1 ½ teaspoons lemon juice
    • 1 teaspoon salt

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 min...

View full recipe at My Recipes


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