Pasta Shells with Chicken and Brussels Sprouts

Ingredients

• 0.8 pound brussels sprouts fresh frozen cut into quarters from top to stem end 10-ounce package
• 3 tablespoons butter 
• 1 cup chicken broth low-sodium homemade canned
• 2 tablespoons cooking oil 
• 0.3 cup parsley fresh chopped
• 2 cloves garlic chopped
• 0.5 teaspoon fresh-ground pepper black
• 1.5 teaspoons juice of lemon 
• 0.3 cup parmesan cheese grated
• 0.5 pound shells 
• 0.5  onion red chopped
• 0.1 teaspoon red-pepper flakes dried
• 1 teaspoon salt 
• 4  chicken breasts boneless skinless

Equipment

• frying pan
• pot

Directions

1. 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 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, 4 to 5 minutes per side.
2. Remove the chicken from the pan and let it rest for 5 minutes.
3. Cut into small pieces.
4. In the same pan, heat the remaining 1 tablespoon oil over moderately low heat.
5. Add the red onion and cook, stirring occasionally, 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.
6. Add the chicken, lemon juice, parsley, Parmesan, and the remaining 2 tablespoons butter, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
7. Remove from the heat.
8. In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes.
9. Drain and toss with the sauce.
10. Wine Recommendation: A crisp white wine such as a chardonnay-based Chablis from France matches up nicely with the acidity of the lemon juice in the sauce.