Pan Roasted Brussels Sprouts with Chicken and Pasta
Quick and easy weeknight skillet dinner with Brussels sprouts, diced chicken and small shell pasta!
Servings - 4 servings
Ingredients
- 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
Instructions
- 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.