Spaghetti with Grilled Chicken and Brussel Sprouts
Hi. How are you today? I am well. Looking forward to a new month, and new beginnings.
Do you ever look in the fridge, see what’s in there, and think “What the *&#$% can I make out of that?” Well, no more worries. I have you covered.
I had no green veggies in my fridge, other than brussels and salad. There was chicken in the freezer, and pasta in the pantry. So, pasta with chicken and brussels it is. Sometimes the best meals come from whats left. I swear!
Spaghetti with Grilled Chicken and Brussels Sprouts
For the sauce:
- 6 cloves garlic
- 1/2 cup olive oil
- 2 tsp Seasoned Salt Mix
- 1 tsp garlic powder
- 1 tsp parsley
For the grilled chicken:
- 1 lb chicken breast, cut into thick cutlets
- 1/4 tsp thyme
- 1/4 tsp marjoram
- 1/2 tsp parsley
- 3/4 tsp Seasoned Salt Mix
- zest and juice from 1/2 large lemon
- 2-3 Tbsp olive oil
- 2 cloves garlic, grated
Cook Stove Top Brussels Sprouts. Keep warm.
Cut your chicken breasts into thick cutlets. Season well on both sides with salt mix.
Mix thyme, marjoram, parsley, salt mix, zest and juice of lemon and grated garlic in a bowl. Add enough oil to make a paste.
Smear marinade paste onto both sides of chicken, let sit in bowl to marinate 2 hours minimum.
Grill over medium-high heat 7-9 minutes per side, until cooked through.
Let rest covered 10 minutes before slicing for service.
Add all ingredients for sauce into a small saucepan. Cook over low heat, being very careful to not burn the garlic. You can add the reserved pasta water to create more sauce if needed.
Cook pasta according to package directions. (We used @TraderJoes Yellow Lentil and Brown Rice Spaghetti.) Keep 1 cup of pasta water before draining, to use with garlic sauce if needed.
To serve, top pasta with some garlic sauce, add brussels sprouts and chicken on top.
Spaghetti with Grilled Chicken and Brussel Sprouts has more steps than most of my recipes, but everything is very simple to make. I know you will love this dish as much as I do.
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