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Whole Wheat Spaghetti with Roast Chicken, Shredded Brussels Sprouts, and Parmesan






Good basic kitchen salt, for the water
1-1/4 lb. brussels sprouts, discoloured leaves discarded, stems intact
2 tbsp. unsalted butter
6 tbsp. extra-virgin olive oil, plus extra for drizzling
2 garlic cloves, thinly sliced
1 lb. whole wheat spaghetti
1 cup chicken stock, preferably homemade, heated to a simmer
1-1/2 cup sliced roast chicken
2 cups freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper
Flakey coarse sea salt

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