Method:Boiling

1. Formula

1. 2 tablespoons cooking oil
2. 3 tablespoons butter
3. 4 pounds boneless, skinless chicken breasts
4. 1 teaspoon salt
5. 1/2 teaspoon fresh-ground black pepper
6. 1/2 red onion, chopped
7. 2 cloves garlic, chopped
8. 3/4 pound fresh Brussels sprouts, cut into quarters from top to stem end
9. 1 cup canned low-sodium chicken broth or homemade stock
10. 1/8 teaspoon dried red-pepper flakes
11. 1 1/2 teaspoons lemon juice
12. 1/4 cup chopped fresh parsley
13. 1/3 cup grated Parmesan cheese
14. 1/2 pound medium pasta shells

2. Nutrition Information

• Calories: 934 kcal
• Carbohydrates: 51 g
• Dietary Fiber: 5 g
• Fat: 30 g
• Protein: 109 g
• Sugars: 5 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. 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. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
2. In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. 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. Add the chicken, lemon juice, parsley, Parmesan, and the remaining 2 tablespoons butter, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Remove from the heat.
3. In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain and toss with the sauce.

4. Remark

Notes: