Chicken and Brussels Sprouts

By pattiaroberts

Ingredients

• 12 oz. cavatappi pasta
• 1 lb. boneless, skinless chicken thighs, cut into 1/2-in. chunks
• Salt and pepper
• 2 tsp. olive oil
• 10 oz. burssels sprouts, sliced
• 1/4 cup water
• 1 Tablespoon margarine or butter
• 1/4 teaspoon crushed red pepper
• 1/4 cup lain dried bread crumbs
• 3 clove garlic, crushed with press
• 1/4 cup grated Parmesan cheese
• 2 tablespoons finely chopped parsley

Details

Preparation time 25mins
Cooking time 30mins

Preparation

Step 1

1. Heat large covered saucepot of salted water to boiling on high. Cook pasta as label directs.
2. Meanwhile, season chicken with 1/4 teaspoon each salt and pepper. In 12 in. skillet, heat oil on medium-high. Add chicken; cook 6 minutes or until cooked through (165 F), stirring. Transfer to bowl.
3. To skillet, add sprouts, water, margarine, red pepper, and 1/8 teaspoon salt; cook 3 minutes, stirring. Add crumbs and garlic. Cook, stirring, 2 minutes to toast crumbs.
4. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Stir in chicken, sprouts, and pasta water. Serve with Parmesan and parsley.