Cooking Pasta With Chicken & Brussels Sprouts

Every month when I got my mysterious issue of Good Housekeeping (I still have no idea where the subscription came from, but I’m not paying for it) I flip to the recipe section, rip out whatever sounds interesting, place those pages in my cooking binder and recycle the mag (I don’t know anyone who’d want it, otherwise, I’d pass it along). A few months back they did a feature of different pasta recipes, so you know I was all over them. The first one I made was called Pasta With Chicken & Brussels Sprouts and it turned out pretty well with a few tweaks.

Speaking of the changes, I went with chicken breasts instead of thighs because we prefer white meat. I also skipped the red pepper flakes, used a quarter cup of chicken stock instead of water and therefor didn’t need to bother with the bread crumbs, but I used them anyway. As always I got my prep work done first and kicked that off by getting my pot of salted water ready and on the stove. Next I chopped up the Brussels sprouts which I had cooked before, but never cut up. While doing this I realized they’re basically just little cabbages which is kind of cool and interesting. I put those in the strainer and sprayed them down to clean.

Aside from that the only prep work involved dicing three cloves of garlic, measuring out the breadcrumbs, grating the Parm and preparing the chicken. Instead of cooking the chicken pieces whole, I cut them into bite-sized chunks, salted and peppered and then got them cooking in some olive oil. Once that was done, I added the butter, the sprouts, salt and chicken stock. I went with chicken stock because I had some extra in the fridge and figured that would add a lot more flavor than boring old water. From there I followed the recipe as written.

I’m sure this recipe would have been just as good as written, but I’m glad I made the changes I did. I’ve only ever cooked Brussels sprouts in the oven as a side dish, but actually taking them, doing something interesting with them and making them the spotlight of the dish was a great idea, one that easily gets some veggies in the dishes. I was surprised that our then-17 month old actually gobbled them up but even more surprised that my wife did who doesn’t like Brussels sprouts.

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