• 2 tbls Olive oil
  • 3 tbls butter
  • 4 large boneless, skinless chicken breasts
  • 1 tsp Tony's Creole seasoning
  • 1 med. onion chopped
  • 2 cloves garlic chopped
  • 3/4 lb fresh Brussels sprouts or (1 - 10 oz pkg. frozen) cut into quarters from top to end
  • 1 cup canned chicken broth or homemade stock
  • 1/8 tsp dried pepper flakes
  • 1 1/2 tsp lemon juice
  • 1/4 cup choppedparsley
  • 1/3 cup grated cheese (your choice)
  • 1/2 lb medium pasta shells


  1. In a large nonstick frying pan, heat 1 tbls each of the oil and butter over med. heat.
  2. Season the chicken with the Tony's seasoning. Cook the chicken until browned and done, 4 - 5 miln. on each side. Remve the chicken from the pan and let set for 5 min., then cut into small pieces.
  3. In the same pan, heat the remaining 1 tbls oil over med. low heat.
  4. Add the onion and cook, stirring occasionaly, until starting to soften, about 3 min. Stir in the garlic, Brusslel sprouts, broth, and red pepper flakes. Bring to a simmer and cook, covered until th sprouts are just done, about 5 min. 
  5. Add the chicken, lemon juice, parsley, cheese and the remaining 2 tbls of butter, 2/3 tsp Tony's. Remove frojm the heat.
  6. In a large pot of boiling, salted water, cook the pasta until just done, about 10 min., Drain.
  7.  Blend pasta well with the sauce in a large bowl.

                         Tastes great with hot Garlic bread and your favorite vegetable

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