Cook the Book: Whole Wheat Spaghetti with Roast Chicken Shredded Brussels Sprouts and Parmesan

Cook the Book: Whole Wheat Spaghetti with Roast Chicken, Shredded Brussels Sprouts, and Parmesan

Cook the Book: Whole Wheat Spaghetti with Roast Chicken, Shredded Brussels Sprouts, and Parmesan


Serves 6

Details
  • Servings:   6
  • Calories:   732
  • Protein:   42g
  •  
  • Fiber:   11g
  • Sugar:   5g
  • Carb Total:   58g
  •  
  • Trans Fat:   1g
  • Saturated:   13g
  • Fat Total:   36g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Ingredients
  • Good basic kitchen salt, for the water
  • 1 1/4 pounds brussels sprouts, discoloured leaves discarded, stems intact
  • 2 tablespoons unsalted butter
  • 6 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 2 garlic cloves, thinly sliced
  • 1 pound whole wheat spaghetti
  • 1 cup chicken stock, preferably homemade, heated to a simmer
  • 1 1/2 cups sliced roast chicken
  • 2 cups freshly grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper
  • Flakey coarse sea salt
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