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    Pan Roasted Brussels Sprouts with Chicken and Pasta

    February 17, 2010 by Erin, The $5 Dinner Mom 15 Comments

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    brussel-sprouts-with-chicke

    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.

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    Pan Roasted Brussels Sprouts with Chicken and Pasta

    Prep Time10 minutes
    Cook Time15 minutes
    Servings - 4 persons

    Ingredients 

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

    Instructions

    • Rinse brussels sprouts and remove any yellow leaves.

    Cost $4.26

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    Filed Under: Budget Friendly Recipes, Chicken Recipes, Dairy Free Meal Ideas, Pasta Recipes Tagged With: brussel sprouts, Cooking Tutorial Techniques

    Comments

    1. Bethany Rose Morford says

      February 17, 2010 at 7:53 pm

      This looks scrumptious! I love brussels sprouts. If I could get my husband to eat them, I would certainly try this!

      Reply
    2. Stewbert says

      February 17, 2010 at 9:48 pm

      I LOVE fresh brussel sprouts. will not touch the frozen ones. This sounds yummy — will have to try it very soon!

      Reply
    3. Shelley says

      February 17, 2010 at 9:53 pm

      This looks really good! Thanks for the recipe! I’ve never cooked with fresh brussel sprouts before…think I may try this 🙂

      Reply
    4. Mercedes says

      February 17, 2010 at 10:07 pm

      So delicious!! I absolutely love roasted brussel sprouts. The nutty flavor is amazing!
      This is is a winner Erin.

      Mercedes

      Reply
    5. Carolyn says

      February 17, 2010 at 10:21 pm

      So how was it? I have never been a fan of brussels sprouts, but this actually looks pretty good!

      Reply
      • Erin, The $5 Dinner Mom says

        February 17, 2010 at 10:42 pm

        @Carolyn,

        I loved it…didn’t seem “brussels sprout-y” at all!

        Reply
    6. Candi says

      February 17, 2010 at 10:35 pm

      You would love Brussels Sprouts Au Gratin…oh my word are they good!

      Reply
    7. James says

      February 18, 2010 at 12:37 am

      This is my new favorite blog. This recipe looks terrific! Thanks.

      Reply
    8. Joey says

      February 18, 2010 at 8:23 am

      Hi, I would try this dish too. after reading ur blog, i decided to start to budget my meals and expenses!!! very encouraging

      Reply
    9. karen says

      February 18, 2010 at 9:24 am

      That looks really fantastic! I love brussel sprouts but you don’t often see good recipes for them, so thank you!

      Reply
    10. Megan says

      February 18, 2010 at 3:05 pm

      I’m so glad you posted this recipe. I have 3 stocks of brussel sprouts in my garden right now. Seems like I’ve been waiting forever to harvest them but when I do I will certainly be making this dish. It looks delicious!

      Reply
    11. Jenn says

      February 18, 2010 at 6:32 pm

      Funny how many have never cooked fresh brussels sprouts – I’ve never had frozen! We often do them to go with steaks or roast beef. Excellent with cheese sauce.
      Three tips for fresh brussels sprouts that you indend to cook whole (not like this recipe):
      1. buy them all the same size so they cook at the same speed.
      2. after you trim the flat bottom, cut an X in it to speed cooking of the dense core. The core cooks more slowly than the leaves and you don’t them to turn to mush while you wait for the core to cook.
      3. FYI – steam them don’t boil them (just in case anyone had thoughts of killing them in a pot of boiling water)

      Reply
    12. Liz says

      February 19, 2010 at 5:44 pm

      Mmmm looks good! I received my “everyday cheapskate” email today and your recipes were featured!! Keep up the great work. Any news on a DC/Baltimore cookbook signing?

      Reply
    13. Michelle says

      February 23, 2010 at 6:04 pm

      I tried these and was thrilled with the outcome… though I substituted the salt and pepper for Ms. Dash table blend… cant have salt… and it still came out great…

      Reply

    Trackbacks

    1. Organic Pasta Shells With Chicken and Brussels Sprouts - All Natural Daily | All Natural Daily says:
      January 28, 2015 at 8:01 am

      […] Photo via $5 Dinners […]

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    I’m Erin Chase…

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    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5. It’s unnatural, but my pocketbook thanks me.

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