Recipe

Brussel Sprout Orchetta Recipe

Add Step-by-Step Photos	Alexa586 / All my dishes 2 months ago While watching Secrets of a Restaurant Chef with Anne Burrell, I saw her make a side dish with brussel sprout leaves so I decided to make it in an easy lite entrée Prep:15m Cook:15m Servings:4	Alexa586
	pancehetta mushrooms brussel sprout

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Ingredients

2 tsp Olive Oil

2 Garlic Cloves, Crushed

Dash Red Pepper Flakes (or however much you like)

1 Shallot, minced

4 oz Pancehetta

8 oz Mushrooms (I used crimini)

1 lb Brussel Sprout (Leaves)

1 box Orchetta pasta

1 box Perdue Short Cuts Chicken (I used grilled)

1/2 Lemon, Juice only

Salt & Pepper

Pine Nuts

Parmesan Cheese

Directions

In a large pan heat up the olive oil, crushed red pepper and crushed garlic over medium heat. Let the garlic and red pepper infuse the oil while you put on your salted water for the pasta.

Remove the garlic from the pan and add in the shallots, let simmer about 1 – 2 minutes then add in your pancetta and let brown.

Add in your mushrooms and let them caramelize; your pasta water should be ready at this point so dump that in. Pasta should cook about 11-12 minutes for al dente.

Next add your brussel sprout leave and turn up the heat a bit to crisp up the leaves, then add in your chicken and continue cooking until the chicken is heated.

Add in your pasta with a little bit of cooking water, juice of ½ a lemon, salt, pepper and pine nuts.

Garnish with fresh parmesan cheese and serve

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