Ingredients
2tbspcooking oil
3tbspbutter
4chicken,boneless
1tspsalt
½tspfresh ground black pepper
½red onion
2garlic cloves
¾lbfresh brussels sprouts,or 10 oz package frozen
1cupchicken broth,low-sodium
⅛tspdried red pepper flakes
1½tsplemon juice
¼cupfresh parsley,chopped
⅓cupparmesan cheese,grated
½lbmedium pasta shells
Preparation
In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken with ¼ teaspoon each of the salt and pepper.
Cook the breasts for 4 to 5 minutes per side until browned and just done.
Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
In the same pan, heat the remaining oil over moderately low heat. Add the red onion and cook, stirring occasionally, for about 3 minutes until starting to soften. Add the red onion and cook, stirring occasionally, for about 3 minutes until starting to soften.
Stir in the garlic, Brussels sprouts, broth, and red pepper flakes. Bring to a simmer and cook, covered, for about 5 minutes until the Brussels sprouts are just done.
Add the chicken, lemon juice, parsley, Parmesan, and the remaining butter, salt, and pepper. Remove from the heat.
In a large pot of boiling, salted water, cook the pasta for about 10 minutes until just done. Drain and toss with the sauce.
Serve and enjoy.
