Pasta Shells with Chicken and Brussels Sprouts
Ingredient
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2 tablespoons cooking oil, divided
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3 tablespoons butter, divided
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4 boneless, skinless chicken breasts (about 1 1/3 pounds total)
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1 teaspoon kosher salt, divided
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1/2 teaspoon freshly ground black pepper, divided
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1/2 red onion, chopped
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2 garlic cloves, chopped
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3/4 pound fresh brussels sprouts (or 1 [10-ounce] package frozen), cut into quarters from top to stem end
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1 cup canned low-sodium chicken broth or homemade stock
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1/8 teaspoon dried red pepper flakes
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1 1/2 teaspoons lemon juice
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1/4 cup chopped fresh parsley
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1/3 cup grated Parmesan cheese
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1/2 pound medium pasta shells
Direction
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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.
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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.
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In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain and toss with the sauce.
