Name: Pasta with Chicken and Brussels Sprouts
Prep time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 12 oz. cavatappi pasta; 1 lb. boneless, skinless chicken thighs; salt; 1/4 tsp. Pepper; 2 tsp. olive oil; 10 oz. Brussels sprouts; 1/4 c. water; 1 tbsp. margarine or butter; 1/4 tsp. crushed red pepper; 1/4 c. dried plain breadcrumbs; 3 clove garlic; 1/4 c. grated Parmesan cheese; 2 tbsp. inely chopped parsley

Step 1Heat large covered saucepot of salted water to boiling on high. Cook pasta as label directs.

Step 2Meanwhile, season chicken with 1/4 teaspoon each salt and pepper. In 12-inch skillet, heat oil on medium-high. Add chicken; cook 6 minutes or until cooked through (165 degrees F), stirring. Transfer to bowl.

Step 3To skillet, add sprouts, water, margarine, red pepper, and 1/8 teaspoon salt; cook 3 minutes, stirring. Add breadcrumbs and garlic. Cook, stirring, 2 minutes to toast breadcrumbs.

Step 4Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Stir in chicken, sprouts, and pasta water. Serve with Parmesan and parsley.