Spaghetti With Chicken and Brussels Sprouts |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Substitute browned potato cubes instead of pasta, and this would make a nice hash. Ingredients:
1 1/4 lbs brussels sprouts, discoloured leaves discarded, stems intact |
2 tablespoons unsalted butter |
6 tablespoons extra-virgin olive oil, plus extra for drizzling |
2 garlic cloves, thinly sliced |
1 lb whole wheat spaghetti |
1 cup chicken stock, heated to a simmer |
1 1/2 cups roast chicken, sliced or shredded |
2 cups freshly grated parmigiano-reggiano cheese |
fresh ground black pepper |
flaky coarse sea salt |
Directions:
1. Bring a large pot of well-salted water to the boil. Cut each brussels sprout into very thin slices using a mandoline-type slicer or thinly slice with a good sharp knife.
2. In a heavy Dutch oven, combine the butter with 2 tbsp oil over medium heat, until butter is melted. Add the brussels sprouts and a large pinch of salt. Reduce the heat to low, cover, and cook, stirring frequently, for 5 minutes. Add 1/4 cup of water and continue to cook, covered, stirring occasionally, for another 15–20 minutes until the sprouts are tender but still al dente.
3. In a small saucepan or skillet, combine remaining oil with garlic. Heat gently, swirling the pan occasionally, 5-6 minutes until fragrant and edges are golden. Remove from heat and set aside.
4. Cook the pasta in the boiling water until al dente. Remove and reserve 1/2 cup of pasta water; drain the pasta and place in a large serving bowl. Add Brussels sprouts, chicken stock and garlic-and-oil, and toss thoroughly. Add chicken and 1 1/2 cup grated cheese. If too thick, add pasta water until the desired consistency is achieved. Serve immediately, drizzled with additional olive oil, sprinkled with additional cheese, plenty of black pepper and coarse salt.
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