Cupcake and Mini Cupcake are not huge fans of chicken fingers, so when I asked them this evening if they would like chicken fingers and fries or pasta for dinner I wasn’t surprised when they agreed to pasta.
Cupcake, the oldest, tends to favour pasta carbonara, but we didn’t have any bacon, so I opened the fridge and found some inspiration.
Some kids may not be fans of brussel sprouts, ours love roasted fresh brussel sprouts. But give them frozen ones and they will not eat them. If you are not a fan brussel sprouts, substitute with asparagus, broccoli or any green vegetable you prefer…or really any vegetable you prefer.
1 pound Brussel Sprouts, stemmed and cleaned
1 pound chicken breast, cut into bite sized pieces
3 cups arugala
Salt and Pepper
1 Tbsp Epicure’s Pesto Sauce
1. Heat oven to 425 C, and boil water for pasta.
2. Cut and clean brussel sprouts. Toss brussel sprouts with 1 Tbsp of oil a dash or pepper and salt. Lay them on a pan in a single layer and put in the oven for 20 minutes.
3. Cut chicken into bite sized pieces and cook in 1 tsp of oil on medium heat in a heavy bottom pan. I use a cast iron pan as it heats more evenly.
4. Hang out and toss chicken until cooked – not burned!
5. Put spaghetti into boiled water, boil until al dente. Reserve 1/2 cup of pasta water and add to the pesto sauce.
6. Take out brussel sprouts out of the oven after you’ve drained the pasta and add pasta and roasted brussel sprouts to the chicken pan. Add pesto cause to the pan and toss to combine.
7. Add arugala to the pan and toss for one minute to wilt a bit.
8. Serve with a little parm cheese. Enjoy.
Cupcake and the husband enjoyed this meal so much they ate two plates each. Pretty good for a thrown together pasta dish. I guess simple is best and easy. Enjoy and take risks by opening in your fridge and trying out a different combination.