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.
- 3/4 lb. Brussels sprouts
- 1 Tbsp olive oil
- 1 tsp lemon juice
- 2 cups chicken breasts diced
- 12 oz. small shell pasta
- 1/4 cup lemon juice
- Salt and pepper, to taste
- Rinse brussels sprouts and remove any yellow leaves.
- Chop off the ends and discard.
- Cut lengthwise into quarters.
- Add to a small skillet with some olive oil and lemon juice.
- Add salt and pepper to taste and toss.
- Roast the sprouts in the pan for 4-6 minutes, or until turn golden brown. Set aside.
- 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.
- Meanwhile, cook 12 oz. box pasta as directed on package instructions.
- 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.
- Serve by itself, or with a side salad.