Brussels Sprouts and Chicken Pasta

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DSCN8616Believe me or not, but we love brussels sprouts!

Why am I telling you that? That’s because the peculiar attitude to this gorgeous veggie. I’ve read and heard numerous of times from the folks who generally loved vegetables with the only one exception – brussels sprouts. Moreover, I’ve known people being tolerant to broccoli and cauliflower  (and OMG – to KALE!) but at the same time being almost disgusted with brussels sprouts!

Weird, isn’t it? What’s wrong with that? How did the brussels sprouts get the reputation of the most obnoxious veggie? Am I asking too many questions? I am being curious.

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Probably the reason is its rather strong and overpowering taste. You can handle it though by using some ingredients wich perfectly work with this great cabbage.

Anyways, stay tuned and you will see a lot of lovely ideas how to incorporate brussels sprouts in your meals.

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I love the combo of pasta and brussels sprouts. I love the combo of brussels sprouts and chicken as well. So why not mingle all these goodies together? I know adding poultry in pasta is not the Italian way; that mostly is an American invention. But when it’s a very scrumptious way, I am totally fine not eating authentically! Honestly, I don’t think adding brussels sprouts in pasta could be considered an authentic Italian way either. But read the previous sentence again, please. Okay, if you are absolutely against chicken in your pasta, just substitute it for bacon or pepperoni. That won’t make the difference but anyways.

So, if you’re looking for a simple 30-minute pasta meal packed with protein, and you don’t mind adding chicken to it, perhaps this pasta is a great option for you! You’ve got to be a brussels sprouts lover too, but I do believe you are. Are you?

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4 thoughts on “Brussels Sprouts and Chicken Pasta

  1. Cheyanne says:

    I LOVE brussels sprouts.. I will eat them rain or shine, in season or not… off the floor or on a plate… Do not care! Paired with chicken… who told you that is a “no, no??” I say that is just so right. And, gimme gimme! As far as authenticity, isn’t that why we have a food blog? You post something here… I say it makes a dish authentic. If not to a region or style, at least it is authentic to YOU. And that my friend is what makes the food blog-e-sphere go round. Now all you need to do is figure out a way to put this in a donut. :)

    • mm
      havocinthekitchen says:

      Haha, thanks, Cheyanne – you’ve made my day! But I’ve got a scandalous news (please have a seat first). The donuts, my long-term relationship, are over. I’ve got a new love! Sorry for saying that. I hope you are not that shocked :)

  2. spicedblog says:

    I’ve totally rediscovered a love for Brussels sprouts lately. They get such a bad rap…but man, those little things are delicious! I love the idea of adding them to pasta. This sounds like the perfect weeknight meal!

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