Pasta w/Chicken & Brussels Sprouts

By linda1949

Ingredients

• 12 oz. cavatappi pasta
• 1 lb. boneless, skinless chicken thighs, cut into 1/2" chunks
• Salt and Pepper
• 2 teaspoons olive oil
• 10 oz. Brussels sprouts, sliced
• 1/4 cup water
• 1 tablespoon margarine OR butter
• 1/4 teaspoon crushed red pepper
• 1/4 cup plain dried bread crumbs
• 3 cloves garlic, crushed with press
• 1/4 cup grated Parmesan cheese
• 2 tablespoons finely chopped parsley

Preparation

Step 1

Heat large covered saucepot of salted water to boiling on high. Cook pasta as label directs.

Meanwhile, season chicken with 1/4 teaspoon each salt and pepper. In 12" skillet, heat oil on medium-high. Add chicken; cook 6 minutes or until cooked through (165 degrees), stirring. Transfer to bowl.

To skillet, add sprouts, water, margarine, red pepper, and 1/8 teaspoon salt; cook 3 minutes, stirring. Add bread crumbs and garlic. Cook, stirring 2 minutes to toast crumbs.

Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Stir in chicken, sprouts, and pasta water. Serve with Parmesan and parsley.