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.
Visit my pasta section to see all of them!
Pasta with Chicken and Roasted Brussels Sprouts
- 1 pound brussels sprouts
- 3 tablespoons olive oil
- Salt and black pepper
- 2 cups dried penne pasta
- 2 cans diced tomatoes 14oz
- 1/4 cup toasted pine nuts
- 1/4 cup fresh chopped basil plus extra for garnishing
- 3/4 teaspoon salt
- 1 teaspoon black pepper
- 3 cloves large garlic minced
- 2 teaspoons dried oregano
- 2 cups chopped cooked chicken
- 1/2 cup chicken stock
- 3 cups grated mozzarella divided
- 1/2 cup grated Parmesan
Preheat the oven to 375 degrees F.
Prepare the sprouts by chopping off the base and discarding the outer leaves.
Cut the sprouts in half and transfer to a baking tray.
Drizzle the olive oil over the sprouts and season lightly with some salt and pepper.
Place the sprouts in the oven and roast for about 25-30 minutes. Set aside.
Cook the pasta as per the directions on the package and then drain.
Drain the juice from the tomatoes and place in a large skillet or pan.
Add the pine nuts, basil, salt, black pepper, garlic, oregano, <g class="gr_ gr_81 gr-alert gr_gramm Punctuation only-ins replaceWithoutSep" id="81" data-gr-id="81">chicken</g> and stock.
Bring to a simmer and cook for 10 minutes to blend the flavors.
Transfer the drained pasta to an oven-safe 13 x 9-inch casserole dish.
Add the roasted brussels sprouts.
Add 2 cups of the mozzarella and mix through.
Pour the tomato mixture over the pasta and gently mix everything together.
Add the remaining 1 cup mozzarella and Parmesan to the top of the dish and place in the oven.
Bake at 375 degrees F for about 30 minutes or until the cheese has melted and it's bubbling around the edges. Garnish with some torn pieces of fresh basil.
Serve at once with garlic bread.