Spaghetti with Roasted Chicken and Shredded Brussels
The English Kitchen
The English Kitchen
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Ingredients

  • 2/3 so that there was just enough for me, myself and . . .
  • A large pot of lightly salted water on the boil
  • 1 1/4 pounds fresh Brussels sprouts, bad leaves discarded, stems intact
  • 2 TBS butter
  • 6 TBS olive oil
  • 2 fat fresh cloves of garlic, peeled and thinly sliced (remove and discard any green shoot if present)
  • 1 pound spaghetti (preferably whole wheat and good quality)
  • 240 ml hot good chicken stock (1 cup)
  • 200 g cooked chicken (about 1 1/2 cups)
  • (I like to tear it into chunks)
  • 200 g freshly grated Parmesan cheese, plus more to serve (7 ounces)
  • flaky sea salt and freshly ground black pepper

Instructions

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