Monday, March 1, 2010

Pan Roasted Brussels Sprouts with Chicken and Pasta

3/4 lb. Brussels sprouts
1 Tbsp olive oil
1 tsp lemon juice
Salt and pepper
2 chicken breasts (about 1 lb.)
2 cups shell pasta
1/4 cup lemon juice
Salt and pepper, to taste


1. Rinse brussels sprouts and remove any yellow leaves.

2. Chop off the ends and discard.

3. Cut lengthwise into quarters.

4. Add to a small skillet with some olive oil and lemon juice.

5. Sprinkle with salt and pepper. Toss.

6. Roast the sprouts in the pan for 4-6 minutes, or until turn golden brown. Set aside.

7. In the same skillet, cook the diced chicken pieces. Toss for 6-8 minutes, or until all chicken pieces have cooked through. Cooking time may vary depending on thickness of the pieces.

8. Meanwhile, cook 2 cups of pasta as directed on package instructions.

9. Once pasta and chicken have cooked, add all to a large bowl and toss with 1/4 cup of lemon juice. Sprinkle with salt and pepper, to taste.

borrowed from $5.00 dinners

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