"If you've always thought that you dislike Brussels sprouts, you've probably never tried them in a combination like this. Mild chicken tames the strength of the sprouts while garlic, lemon juice, red-pepper flakes and Parmesan unite the two main ingredients and complement them both. Frozen Brussels sprouts are surprisingly good in this recipe, too, though not as fine as fresh."

Ingredient :

• 2tablespoons cooking oil
• 3tablespoons butter
• 4boneless skinless chicken breasts (about 1 1/3 lb. in all)
• 1teaspoon salt
• ¹⁄₂teaspoon fresh ground black pepper
• ¹⁄₂red onion, chopped
• 2garlic cloves, chopped
• ³⁄₄lb Brussels sprout, cut into quarters from top to stem end (or 1 ten ounce package, frozen)
• 1cup canned low sodium chicken broth or 1 cup homemade stock
• ¹⁄₈teaspoon dried red pepper flakes
• 1 ¹⁄₂teaspoons lemon juice
• ¹⁄₄cup fresh parsley, chopped
• ¹⁄₃cup parmesan cheese, grated
• ¹⁄₂lb medium pasta shell

Directions :

• In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken with 1/4 teaspoons each of the salt and pepper. Cook the breasts until browned and just done, 4-5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
• In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add the red onion and cook, stirirng occasionaly, until starting to soften, about 3 minutes. Stir in the garlic, Brussels sprouts, broth, and red-pepper flakes. Bring to a simmer and cook, covered, until the Brussels sprouts are just done, about 5 minutes. Add the chicken, lemon juice, parsley, Parmesan, and the remaining 2 tablespoons butter, 3/4 teaspoons salt and 1/4 teaspoons pepper. Remove from heat.
• In a large pot of boiling salted water, cook pasta, until just done, about 10 minutes. Drain and toss with the sauce.