Ok, ok. Stay with us here! This one-pot weeknight quick dish may sound a little strange but by cooking the brussel sprouts in skillet and then broth will ensure you get a seared yet soft sprout.
Ingredients:
- One package chicken sausage (we prefer some type of Italian flavor)
- 1lb quartered brussel sprouts
- 1/4-1/2 red onion chopped
- 2-3 cloves garlic
- 1 cup chicken broth (we like to use 1 cup water with 1 chicken bouillon cube if you don't have an already opened broth)
- 8oz shell pasta
- Red pepper flakes or crushed to taste
- Parsley
- Lemon juice
- Parmesan for serving
Get Cooking!
Pre-heat a large, deep skillet or deep-fry pan on med-high. Slice the chicken sausages into bite-sized circles. When pan is hot and ready, drizzle in olive oil and add the chicken sausage pieces. Layer them out and let cook for several minutes on each side to get a good sear. Remove from skillet and let rest in a bowl or platter.
Add more olive oil to the pan and
Add more olive oil to the pan and the quartered brussel sprouts. Let the sprouts cook the same as the chicken sausage, letting them sear for a couple minutes before gently stirring them around to get seared on the other sides. After about 5-6 minutes, add in the red onion and let cook for 2-3 minutes. At the last 30 seconds add in the crushed garlic and stir in. Don't overcook the garlic! It cooks up quick.
Next pour in the chicken broth, red pepper flakes and splash of lemon juice (yes, sometimes we cheat and use a squirt of concentrated lemon juice!) and add the chicken sausages back in. Bring to a boil and add in the pasta shells. Cover with lid and cook until pasta is done per package instructions.
Top with parsley and parmesan when serving! We suggest serving along with some garlic bread.
Tools we love to use:
- RSVP Brussel Sprout Chopper
- 8" Olivia Elite Chef's Knife
- *Measuring Cup
- *Deep skillet