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Ingredients
12 Ounces cavatappi pasta
1 Pound chicken thighs boneless, skinless, cut into bite size pieces
Salt & pepper
2 Teaspoons olive oil
10 Ounces Brussels sprouts, sliced
1/4 Cup water
1 Tablespoon butter
1/4 Teaspoon crushed red pepper
1/4 Cup plain bread crumbs
3 Garlic cloves, crushed with press
1/4 Cup Grated parmesan cheese
2 Tablespoons parsley, finely chopped
Instructions
Heat a large stockpot of salted water to boiling on high heat; cook pasta per package directions.
Season chicken with 1/4 teaspoon each of salt & pepper; in medium skillet heat oil on medium high heat; add chicken and cook until cooked through. Transfer to a bowl.
Add sprouts, water, butter, red pepper and 1/8 teaspoon salt; cook 3 minutes while stirring frequently. Add bread crumbs and garlic, cook, stirring, 2 minutes to toast crumbs.
Reserving 1/4 cup pasta cooking water, drain pasta; return to pot. Stir in chicken, sprouts and pasta water. Serve with parmesan cheese & parsley.