Mustard Glazed Chicken with Roasted Brussels Sprouts Pasta
Honey Dijon Glazed Chicken Breast over Caramelized Brussels Sprouts Farfalle
Ingredients:
4 boneless, skinless chicken breasts (about 1.5 lbs)
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon olive oil, plus extra for Brussels sprouts
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
1 lb Brussels sprouts, trimmed and halved
12 oz farfalle pasta
1 small red onion, thinly sliced
1/3 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Directions:
Preheat oven to 425°F (220°C).
In a small bowl, whisk together Dijon mustard, honey, 1 tablespoon olive oil, minced garlic, dried thyme, salt, and pepper.
Place chicken breasts in a baking dish and coat evenly with the mustard mixture.
On a separate baking sheet, toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer.
Place both the chicken and Brussels sprouts in the oven. Roast Brussels sprouts for 20-25 minutes until caramelized and tender, tossing halfway through. Bake chicken for 25-30 minutes until internal temperature reaches 165°F (74°C).
While everything is roasting, bring a large pot of salted water to a boil and cook the farfalle according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced red onion and sauté until softened, about 3-4 minutes.
Add roasted Brussels sprouts to the skillet. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
Slice the cooked chicken breasts and add to the skillet.
Add the cooked pasta to the skillet along with Parmesan cheese and a splash of reserved pasta water. Toss everything together until well combined and heated through.
Garnish with chopped parsley and additional Parmesan if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 485 kcal | Servings: 4 servings