Pasta Shells With Chicken And Brussels Sprouts Recipe

Ingredients

2 tbsp. Cooking oil

3 tbsp. butter

4 boneless

1 tsp. salt

1/2 tsp. fresh-ground black pepper

1/2 red onion

2 cloves garlic

3/4 lb. fresh Brussels sprouts (or one 10-ounce package frozen)

1 c. canned low-sodium chicken broth or homemade stock

tsp. dried red-pepper flakes

1 1/2 tsp. lemon juice

1/4 c. chopped fresh parsley

c. grated Parmesan cheese

1/2 lb. medium pasta shells

Preparation

Step 1In 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.Step 2In 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.Step 3In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain and toss with the sauce.Step 4Wine 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.