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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