Spaghetti With Chicken, Roasted Brussels Spouts, And Pine Nuts

Spaghetti With Chicken, Roasted Brussels Spouts, And Pine Nuts

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 lb Brussels sprout
  • Salt and pepper to taste
  • 2 cups dried spaghetti pasta
  • 2 14-oz cans diced tomatoes
  • ¼ cup toasted pine nuts
  • ¼ cup fresh chopped basil (plus extra for garnish)
  • 3 large garlic cloves, minced
  • 2 teaspoons dried oregano
  • 2 cups chopped cooked chicken
  • ½ cup chicken stock
  • 3 cups grated mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Garlic bread

Instructions

  1. Preheat oven to 375º F.
  2. Prepare the Brussels sprouts by chopping off the base and discarding the outer leaves.
  3. Cut the sprouts in half and transfer to a baking tray
  4. Drizzle the extra virgin olive oil over the sprouts and sprinkle with salt and pepper.
  5. Place the sprouts in the oven and roast for about 25-30 minutes. Set aside.
  6. Cook the spaghetti according to the package directions and then drain. Set aside.
  7. Drain the juice from the tomatoes and place the tomatoes in a large saucepan.
  8. Add pine nuts, basil, salt, black pepper, garlic, oregano, cooked chicken, and chicken stock.
  9. Bring to a simmer and cook for 10 minutes to blend the flavors.
  10. Transfer the spaghetti to an oven-proof 13 x 9-inch casserole dish.
  11. Add the roasted Brussels sprouts.
  12. Add 2 cups of the mozzarella and toss together.
  13. Pour the tomato mixture over the pasta and gently mix everything together.
  14. Add the remaining 1 cup mozzarella and Parmesan to the top of the dish and place in the oven.
  15. Bake for about 20 minutes or until the cheese has melted and casserole is bubbling around the edges.
  • Servings : 4-6
  • Recipe Type :