Pasta and more Sprouts

Pasta with Chicken and Brussels Sprouts
Serves 4

2 tablespoons oil
2 tablespoons butter
4 (smaller) boneless, skinless chicken breasts
salt and pepper
1 small red onion, chopped
3 cloves garlic, chopped
1.25 lbs fresh Brussels sprouts, halved
1 cup chicken broth
2 teaspoon dried red pepper flakes
juice and zest of 1 lemon
1/4 cup chopped fresh parsley
Parmesan cheese
1 pound pasta shells, penne, etc


In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken and cook until browned, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.

In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add garlic, lemon zest, and chile flakes. Toast everything, and then add the red onion and cook until starting to soften. Stir in the Brussels sprouts and broth.
Bring to a simmer and cook,covered, until the Brussels sprouts are just done, about 5 minutes. Add the chicken, lemon juice, parsley, and the remaining 2 tablespoons butter. Season, and remove from the heat.
Mix pasta and sauce, eat.