Originally this should have been pasta with chicken and spinach, but after finding some bowling ball size (seriously ginormous) brussels sprouts at the store it swiftly became pasta and chicken with roasted brussels sprouts.
I'm so glad I jumped ship from team spinach. No offense, I love spinach, but there's something awesome about the caramelized taste and crispy burnt leaves that you only get by roasting brussels sprouts.
This is a two-step recipe of sorts but stick with me, because roasting the brussels sprouts first is so worth it. Once those are roasted, the rest is gravy except there's no gravy but you get it, right?
This is one of those scoop-and-eat dishes, easy to make and no need to make anything else to go along with it except maybe some grilled garlic bread which I need to share with you. Take a good seeded baguette, sliced, drizzled with olive oil and seasoned with salt and pepper.
Grill it until it's charred and then rub one side with a raw garlic clove. You'll love it and make it for every pasta dish from here on.
After you make this you'll see why I heart pasta so much and want to pack a bag and move to Tuscany! The whole family could eat pasta all week if I made it and they've blown through some great recipes already like my Cheesy Sausage Bake, Slow Cooker Turkey Penne, and Bowtie Mozzarella Salad.
An easy and filling one-dish pasta with chicken and roasted brussels sprouts. Perfect for busy weeknights and hungry mouths!
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