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
- 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*
- Heat oil over medium heat in a large skillet. Add shallot and saute until translucent.
- Add brussels sprouts. Saute until just soft and a bright green color. Season with sea salt if desired. Set aside.
- 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.
- Add brussels sprouts and chicken to pasta. Fold in to incorporate.
- Divide mixture between two bowls. Top each bowl with parmesan if desired.
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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