Lemon Garlic Chicken Pasta with Roasted Brussels Sprouts

This delightful dish combines tender chicken and perfectly cooked pasta with a zesty lemon garlic sauce, elevated by the addition of roasted Brussels sprouts. The bright flavors of lemon and garlic complement the savory chicken, while the Brussels sprouts add a wonderful texture and earthiness. It's a balanced meal that satisfies both traditional and contemporary palates while being easy to prepare.

Ingredients:

• 8 oz spaghetti or fettuccine pasta
• 2 boneless, skinless chicken breasts
• 2 cups Brussels sprouts, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Parmesan cheese, for serving (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast the Brussels sprouts in the preheated oven for 20-25 minutes, until they are golden brown and crispy on the edges.
4. While the Brussels sprouts are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
5. In a large skillet over medium heat, add 1 tablespoon of olive oil. Season the chicken breasts with salt and pepper, then cook for about 6-7 minutes on each side or until fully cooked. Remove from the skillet and let rest before slicing.
6. In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
7. Add the lemon juice, lemon zest, and reserved pasta water to the skillet, stirring to combine. Add the drained pasta, sliced chicken, and roasted Brussels sprouts, tossing everything together until well coated.
8. Serve the pasta warm, garnished with fresh parsley and grated Parmesan cheese if desired.