A simple and light summer pasta dish!
I’ve started magically enjoying brussel sprouts somehow, but only if they have other flavors going on with them. I think that the pesto is a great flavor with them and roasting them is one of my favorite ways to cook them, so that they get nice and crispy!
This dish is pretty simple and a great light but filling dinner! I threw it together the other night and will be making it again soon most certainly! I used a pre-made pesto because otherwise this dish would have taken way more time to make, but if you prefer home made pesto, by all means make your own!
The Innards:
- 4 cups Brussel Sprouts, washed and halved
- 2 TBSP Olive Oil
- 1/2 lb (dry) medium sized Pasta, it’s half a box if that helps
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- 2 Chicken Breasts
- 1/4 cup Pesto
- S+P
- Feta Crumbles (optional)
Cook Time: 45 minutes
Serves: 4-6
Calories Per Serving (1/4): 405, Fat: 16, Carbs: 40, Protein: 21
How to Make:
1. Preheat the oven to 400 degrees.
2. Halve the brussel sprouts and toss them in the oil, salt and pepper.
3. Place in the oven and cook for 35-40 minutes or until tender.
4. In the meantime, boil water and cook your pasta.
5. Salt and pepper your chicken and grill it or cook it on the stove top until completely cooked, then dice.
6. When everything is fully cooked, drain your pasta and in a large bowl mix everything together, use as much pesto as you desire up to about 1/4 cup.
Sprinkle with feta crumbles if you wish and enjoy!
Bon Appétit!
Filed under: Entrées, Healthy Eats Tagged: cooking, food, healthy recipes, oven roasted brussel sprouts, pasta with brussel sprouts, pesto pasta, pesto pasta with sprouts and chicken, summer pasta
