BRUSSELS SPROUT CHICKEN SPAGHETTI

December 4, 2014

Recently I have been trying to eat the seasons. I go to that website, look up what foods are at their peak, and try to make my meals around this information. Well, I am not knocking that website by any means (I still use it!), but something is just not right for ol’ Rach.

Maybe my grocery store here in Michigan is defying nature and bucking all norms. I went last week to buy my figs and fennel or whatever and the crop was (very) bad or unavailable. Then I stroll over to the avocados which Subway commercials have taught me are in season in the summer and they are absolutely picturesque and plentiful. As I said before, how is my grocery store doing this? There is snow on the ground as I type. Who can I trust anymore? If there is a grocer specialist or farmer out there who can explain this I would be much obliged.

Despite these troubles, my googling of seasonality has led me down the right path with bell peppers (so sweet and tasty) and brussels sprouts.

BRUSSELS SPROUT CHICKEN SPAGHETTI from Rachel Schultz-3BRUSSELS SPROUT CHICKEN SPAGHETTI
Serves 3-4

1 pound brussels sprouts, halved
3 chicken breasts, cooked and sliced
1 pound angel hair pasta, cooked al dente
1/4 cup pine nuts
3 cloves garlic
Olive oil
Parmesan, shredded
Salt & pepper

Heat a skillet over medium heat. Add brussels sprouts. Drizzle with olive oil. Cook for 4 minutes. Add garlic and cook for 4 minutes. Season with salt & pepper. Toss cooked pasta in olive oil. Season with salt and pepper.

BRUSSELS SPROUT CHICKEN SPAGHETTI from Rachel Schultz

Top pasta with brussels sprouts, chicken, parmesan, and pine nuts.

BRUSSELS SPROUT CHICKEN SPAGHETTI from Rachel Schultz-2

 

BRUSSELS SPROUT CHICKEN SPAGHETTI
 
Author:
Ingredients
  • 1 pound brussels sprouts, halved
  • 3 chicken breasts, cooked and sliced
  • 1 pound angel hair pasta, cooked al dente
  • ¼ cup pine nuts
  • 3 cloves garlic
  • Olive oil
  • Parmesan, shredded
  • Salt & pepper
Instructions
  1. Heat a skillet over medium heat. Add brussels sprouts. Drizzle with olive oil. Cook for 4 minutes.
  2. Add garlic and cook for 4 minutes. Season with salt & pepper.
  3. Toss cooked pasta in olive oil. Season with salt and pepper.
  4. Top pasta with brussels sprouts, chicken, parmesan, and pine nuts.

 

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Comments

  • Danielle

    Made this tonight. It turned out great. Thanks for sharing :-) My husband also loved it

  • Rachel C.

    This recipe sounds delicious, I love brussels sprouts! Thanks for posting! I enjoy getting your posts in my email. :)

    • Rachel Schultz

      Thanks Rachel, I’m glad!

  • Amy

    From what I understand, the peak season in the US is the summer. However, avocados really are grown year round in Mexico. So maybe you’re finding legitimately ripe Mexican avocados. The other thing to consider – some seasons are just bad for certain crops. Maybe it’s a bad year for figs? I can’t imagine it being a bad year for fennel though…I was under the impression that fennel was more foolproof but I’ve never grown it myself.

    • Rachel Schultz

      That makes sense! Thank you Amy. I will take what I can get in the produce department : )

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