Good morning! Looking for a healthy, post-holiday recipe to help you hit the resent button after an indulgent weekend? Added bonus today—this one is super-easy to make.

I know it’s hip to hate on pasta, but when done properly, it can absolutely part of an overall diet. The key is to go for a whole grain (or bean-based) option and to use a smaller serving of pasta. Bulking up the meal with veggies and protein keeps it filling and well-balanced so you don’t descend into a post-meal carb coma.

This simple recipe comes together in no time, making it perfect for a hectic weeknight meal. The leftovers also keep well. I like to make this with pulled chicken made in the slow cooker, but it’s also great using grilled chicken, baked chicken, or even with store-bought rotisserie chicken. Whatever works!

Shredded Brussels Sprouts and Chicken Pasta

Ingredients:

• 2 teaspoons olive oil
• 1 shallot, diced
• 10-ounces shredded or shaved brussels sprouts
• Water for pasta
• 4 ounces whole wheat or bean-based pasta
• 8 ounces cooked chicken
• sea salt to taste
• Shaved or grated parmesan cheese for garnish*

Directions:

1. Heat oil over medium heat in a large skillet. Add shallot and saute until translucent.
2. Add brussels sprouts. Saute until just soft and a bright green color. Season with sea salt if desired. Set aside.
3. Meanwhile bring a large saucepan of water to a boil. Add pasta. Cook according to package directions. Strain and return to pot, reserving some of the starchy pasta water.
4. Add brussels sprouts and chicken to pasta. Fold in to incorporate.
5. Divide mixture between two bowls. Top each bowl with parmesan if desired.

*For a dairy-free option, try hemp hearts or nutritional yeast.

(Serves 2)

Do you enjoy pasta? What’s your favorite type? 

I’m not big on noodles, but I love shapes with interesting textures like rotini, shells, orecchiette, and radiatore. Lately I’m digging bean-based and lentil-based pasta but also enjoy the taste of whole wheat. So many possibilities!

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