Best 2 Pasta Shells With Chicken And Brussels Sprouts Recipes

Indulge in a culinary journey with our delectable pasta shells, where succulent chicken and Brussels sprouts take center stage. This delightful dish is a symphony of flavors and textures, featuring a creamy tomato sauce that brings it all together. Roasted Brussels sprouts add a delightful crunch and a hint of bitterness that balances the richness of the sauce. Whether you're a seasoned cook or a beginner looking for a hearty and satisfying meal, this recipe is sure to impress. Additionally, we've included a vegetarian version for those who prefer a meatless option, and a spicy version for those who crave a little heat. So, gather your ingredients, put on your apron, and let's embark on this culinary adventure together!

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PASTA SHELLS WITH CHICKEN AND BRUSSELS SPROUTS

Pasta Shells With Chicken and Brussels Sprouts image

If you've always thought that you dislike Brussels sprouts, you've probably never tried them in a combination like this. Mild chicken tames the strength of the sprouts while garlic, lemon juice, red-pepper flakes and Parmesan unite the two main ingredients and complement them both. Frozen Brussels sprouts are surprisingly good in this recipe, too, though not as fine as fresh.

Provided by Chef mariajane

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons cooking oil
3 tablespoons butter
4 boneless skinless chicken breasts (about 1 1/3 lb. in all)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 red onion, chopped
2 garlic cloves, chopped
3/4 lb Brussels sprout, cut into quarters from top to stem end (or 1 ten ounce package, frozen)
1 cup canned low sodium chicken broth or 1 cup homemade stock
1/8 teaspoon dried red pepper flakes
1 1/2 teaspoons lemon juice
1/4 cup fresh parsley, chopped
1/3 cup parmesan cheese, grated
1/2 lb medium pasta shell

Steps:

In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken with 1/4 teaspoons each of the salt and pepper. Cook the breasts until browned and just done, 4-5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add the red onion and cook, stirirng occasionaly, until starting to soften, about 3 minutes. Stir in the garlic, Brussels sprouts, broth, and red-pepper flakes. Bring to a simmer and cook, covered, until the Brussels sprouts are just done, about 5 minutes. Add the chicken, lemon juice, parsley, Parmesan, and the remaining 2 tablespoons butter, 3/4 teaspoons salt and 1/4 teaspoons pepper. Remove from heat.
In a large pot of boiling salted water, cook pasta, until just done, about 10 minutes. Drain and toss with the sauce.

SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS

Sheet-Pan Lemony Chicken With Brussels Sprouts image

This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.

Provided by Yasmin Fahr

Categories dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter or ghee, at room temperature
2 lemons, both zested (about 2 tablespoons), 1 cut into very thin rounds and 1 halved, seeds removed
1/2 cup flat-leaf parsley leaves and tender stems, finely chopped
Kosher salt and black pepper
3 tablespoons plus 1 teaspoon olive oil
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
1 1/2 pounds brussels sprouts, trimmed and halved, tough outer leaves removed
1 small red onion, peeled, quartered and cut into 1-inch wedges
1/2 teaspoon red-pepper flakes
1/4 cup grated Parmesan

Steps:

Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.

Tips:

Selecting the right pasta: Choose a pasta shape that can hold the chicken and brussels sprouts, such as penne, shells, or rotini.
Cooking the chicken: Make sure to cook the chicken thoroughly to prevent any potential food safety issues. You can use a meat thermometer to ensure that the internal temperature has reached 165°F (74°C).
Preparing the brussels sprouts: To save time, you can buy pre-shredded brussels sprouts. However, if you prefer to shred them yourself, make sure to remove the tough outer leaves and cut the sprouts into thin strips.
Making the sauce: The sauce is a key component of this dish, so make sure to use high-quality ingredients. Use a good quality chicken broth and freshly grated Parmesan cheese.
Combining the ingredients: When combining the pasta, chicken, brussels sprouts, and sauce, make sure to stir gently to avoid breaking up the pasta.

Conclusion:

Pasta shells with chicken and brussels sprouts is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of tender chicken, roasted brussels sprouts, and creamy sauce is sure to please everyone at the table. With a few simple tips and tricks, you can create a restaurant-quality meal in the comfort of your own home. So next time you're looking for a quick and easy pasta dish, give this recipe a try. You won't be disappointed!

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