Lemony Spaghetti with Chicken & Brussels Sprouts
sprinkled with Toasted Panko & Scallions
Lemony Spaghetti with Chicken & Brussels Sprouts
Bright lemony spaghetti pairs tender chicken and Brussels sprouts with a crisp toasted panko and scallion finish for a fresh, satisfying weeknight pasta.
Ingredients
For 2 servings
- 8 ounce Brussels Sprouts
- 1 teaspoon Chili Flakes
- 10 ounce Chopped Chicken Breast
- 2 tablespoon Cream Cheese
- 4 ounce Cream Sauce Base
- 2 tablespoon Garlic Herb Butter
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- ¼ cup Panko Breadcrumbs
- 3 tablespoon Parmesan Cheese
- 2 unit Scallions
- 6 ounce Spaghetti
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 1 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories1020
Protein53g
Carbs93g
Fat48g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a vegetarian version, swap the chicken for chickpeas, white beans, or browned mushrooms to keep the dish hearty. To avoid dairy or wheat, use olive oil instead of butter and cream cheese, and choose gluten-free pasta with a gluten-free crumb topping; skip the Parmesan if needed.
What to serve with it
Serve with a simple green salad or roasted asparagus to echo the bright lemony notes without weighing the plate down. Warm garlic bread or a crusty baguette works well for soaking up the creamy sauce and adding extra crunch at the table.
