Over the Christmas holidays, we visited the Second Street Market here in Dayton.  I saw these little gems in a bin…and they were calling my name.

I like brussel sprouts. I’ve liked them all my life.  But I’ve never cooked with them.  I’d only eaten them from a bag out of the freezer. Cooked, of course.

But never had I made them from “fresh” sprouts.

Since I wasn’t exactly sure what I was to do with these little green gems, so I searched around.  Every where I looked, said to cook them with pancetta or bacon.  But I didn’t have any bacon on hand, and well, pancetta is just too pricey for me!  So I ended up deciding to work up a pasta.  Seemed safe.

After all, I didn’t want to screw this up and waste these green little gems.

Ingredients
3/4 lb. Brussels sprouts ($1.49) Bought at $1.99/lb
1 Tbsp olive oil ($.10)
1 tsp lemon juice ($.03)
Salt and pepper
2 chicken breasts (about 1 lb.) ($1.89)
2 cups shell pasta ($.50)
1/4 cup lemon juice ($.25)
Salt and pepper, to taste

Directions

1. Rinse brussels sprouts and remove any yellow leaves.

2. Chop off the ends and discard.

3. Cut lengthwise into quarters.

4. Add to a small skillet with some olive oil and lemon juice.

5. Sprinkle with salt and pepper. Toss.

6. Roast the sprouts in the pan for 4-6 minutes, or until turn golden brown.  Set aside.

7. In the same skillet, cook the diced chicken pieces.  Toss for 6-8 minutes, or until all chicken pieces have cooked through.  Cooking time may vary depending on thickness of the pieces.

8. Meanwhile, cook 2 cups of pasta as directed on package instructions.

9. Once pasta and chicken have cooked, add all to a large bowl and toss with 1/4 cup of lemon juice.  Sprinkle with salt and pepper, to taste.

10. Serve by itself, or with a side salad.

Cost $4.26