1/1/2024 0 Comments Brussel sprout pastaSpoon through all of your other ingredients and mix well before serving. 45 ml / 3 tbsp extra virgin olive oil, divided 2 garlic cloves, grated finely 250 g / 9 oz brussels sprouts salt and black pepper, to taste 200 g / 7 oz spaghetti (GF if needed) a good pinch of chilli flakes, more to taste (optional) 2 tbsp fine breadcrumbs 1 tbsp nutritional yeast (optional). Ingredients Deselect All 1 teaspoon kosher salt, plus additional for seasoning pasta water 1 pound orecchiette 1 pound Brussels sprouts, separated into. Once your pasta is cooked, drain the water and place in a large mixing bowl. Add in your grated carrot and chopped Brussel sprouts and cook everything for 5-10 minutes, continuously stirring, until golden.ģ. Place your chopped garlic in a pan with a drizzle of oil over a medium heat and cook for 5 minutes until soft. Start by placing your pasta in a pan full boiling water, cook for 8-10 minutes until soft.Ģ. 2 teaspoons olive oil 2 cups brussels sprouts cut in half 1 cup chopped red cabbage 1/4 teaspoon salt 1/8 teaspoon pepper 4 strips cooked bacon, chopped 8. Handful of fresh parsley, (about 20g) choppedĢ tablespoons of natural yogurt (I use coconut yogurt)ġ. The creamy sauce is so simple to make and goes great with pretty much anything With the pasta being the only source of gluten, pick your favorite type of gluten-free pasta to make this dish celiac friendly.This pasta is perfect for any leftover vegetables you have - I’ve chosen to use up some carrots and brussel sprouts but you can do it with anything you have lying around. You can double up on the veggies and take out the chicken to make this dish vegetarian. This dish would also be delicious with broccoli. Sprinkle with freshly grated Parmigiano-Reggiano cheese and fresh basil and serve! Change Things Up If it looks a little dry, add the set aside pasta water about a tablespoon at a time until sauce reaches desired consistency. Then you’ll add the chicken back to the pan, as well as the penne pasta.Īdd the lemon juice and zest, and stir well. Next, add the Brussels sprouts and chicken broth to the pan and simmer until tender. In the same pan, sauté the onions and garlic until soft. Then you’ll season your chicken with some salt and pepper.Ĭook your chicken until it is fully cooked and slightly browned. Next, cut the Brussels sprouts into halves or quarters (depending on size), dice your onion, and cut your chicken breasts into pieces. You’ll start by cooking your penne pasta according to the directions on the box.īefore straining your pasta, reserve about a cup of the water and set aside. Add half of Brussels sprouts and cook, stirring occasionally, until tender and browned, about 5. oil in a large skillet over medium-high heat. Drain, reserving 1 cups pasta cooking liquid. Add pasta and cook until al dente according to package directions. How to Make Chicken and Brussels Sprouts with Penne The Recipe: Pasta with Brussels Sprouts and Pancetta 4 ounces pancetta 16 ounces spaghetti, prepared to package instructions 1 pound Brussels sprouts, ends. 1 Bring a large pot of salted water to a boil. Parmigiano-Reggiano: A salty, nutty Italian hard cheese that is the perfect topping for pasta. Lemon juice and zest: A splash of bright, fresh flavor to the sauce.Chicken broth: Low sodium chicken broth still makes a delicious sauce for this pasta dish.Garlic: One of my favorite flavor enhancers, garlic complements anything.Onion: I used a white onion as its the mildest, the flavor sweetens and caramelizes when cooked.Once pasta is done cooking, reserve cup of pasta water and set aside, then drain pasta in a colander and transfer pasta back to the pot. Once the water boils, stir in the pasta and cook until al dente. Once the brussel sprouts are done, add in the zucchini noodles and the rest of the olive oil, season lightly with salt and pepper and toss to combine. Chicken breast: High in protein and low in fat, chicken is an affordable and accessible source of protein. While the brussels cook, place a large pot of water over high heat and add in a generous amount of salt.Brussels sprouts: When cooked, Brussels sprouts have a sweet, slightly nutty and smoky flavor.Remove from the heat and stir in half of the lemon zest. Cook, stirring occasionally, until golden-brown and toasted, about 7 minutes. Add the breadcrumbs and 1/4 teaspoon of the salt, and season with pepper. Penne pasta: I like to use whole wheat pasta, penne is a simple to use pasta that easily coats in sauces and flavors. Heat 2 tablespoons of the oil in a large nonstick frying pan over medium heat until shimmering.A tasty, and nutritious dinner that turns into a great lunch the next day. If you still aren’t sold on the little green veggies, then give this Chicken and Brussels Sprouts with Penne a try. Protein-packed and full of flavor, this family-friendly pasta recipe is made with tender chicken breasts and hearty Brussels sprouts tossed with lemon juice, garlic, and onion.īrussels sprouts frequently get a bad rep, but I love the little baby cabbages! Not only are they versatile and delicious in many dishes, but they’ve also been shown to help protect against certain cancers.
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