Monday, 3 March 2014

Brussels Sprouts with Chicken Pasta

Now you know that I don't like brussels sprouts.
But my husband loves them so as long as they are in season and cheap I will be buying them.

Last week I deviated from my menu plan and made a pretty tasty pasta dish incorporating brussels sprouts. Definitely good for repetition.

It went a little like this:
Take one bag of brussels sprouts, clean them and throw them in a pot with boiling water for about 10 minutes. Drain and set aside.

While the brussels sprouts are cooking, heat up a grill pan and cook three chicken breasts for about 10 minutes (5 minutes per side). Season your chicken breasts as per your liking - I marinated them half an hour before cooking in lemon juice and crushed garlic with a dash of honey.

Let the chicken breasts rest while you get the pasta cooking in a big pot of boiling water - follow the directions on your packaging. I made spaghetti which needed about 9 minutes until nicely cooked.

While the pasta cooks take a big pan and heat up a dash of olive oil. Now add a finely chopped onion and sauté for a couple of minutes. Slice three rashers of bacon and add to the onions. Slice the chicken breasts into strips and add to the pan. Throw in the brussels sprouts too and give it all a nice stir before adding about 50ml of low fat cooking cream (feel free to add more). Mix it well and make sure the heat is turned off so that you don't curdle the cream. Season with salt and black pepper.

Add the drained pasta to the pan and mix well.

Serve with parmesan cheese and enjoy!

 Hope you have a great week ahead!

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