Spaghetti with Chicken and Brussel Sprouts (Pam Tite)
- 1 1/4 lb brussel sprouts
- 2 Tablespoons butter
- 6 tab virgin olive oil
- 1 pound whole-wheat spaghetti
- 1 1/2 cups chopped chicken
- 2 cloves garlic, chopped
- 1 cup chicken broth
- 2 cups parmesan cheese (8oz)
- salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Slice brussel sprouts. Heat butter and 2 tablespoons oil in a 5 quart dutch oven. Add sprouts, 1/4 cup water and a pinch of salt. Reduce heat. Cover, stiring often until sprouts are tender.
Heat garlic and remaining oil in small skillet over low heat until tender. Remove sprouts from heat when done and let sit covered.
Place pasta on serving platter, add sprouts, broth, garlic and oil mixture and toss. Add more broth if needed to moisten. Add parmesan cheese on top.