2 C Brussels sprouts, trimmed, washed, and halved
1 T EVOO
12 oz boneless, skinless chicken breast, cut into bite-sized pieces
3 cloves garlic, minced
1 pinch hot red pepper flakes
1 C vermicelli (uncooked)
3 C chicken broth
1/4 C Parmigiano Reggiano cheese, grated
Salt and fresh cracked black pepper, to taste
Heat oil in a large skillet over med-high heat.
Add chicken to the hot oil and season with salt and pepper.
Once the chicken is slightly browned, stir in the garlic and sprouts. Season with salt, pepper, and red pepper flakes.
When the sprouts start to develop a crust around the edges, stir in the uncooked vermicelli.
Pour in one cup of broth and stir, scraping up the brown bits from the bottom of the pan.
Let the broth cook out while stirring constantly. Do the same for the next two cups of broth.
Once all of the broth has been incorporated and cooked out, your pasta should be al dente, your sprouts should be tender, yet still have a nice crunch in the centers, and the chicken fully cooked.
Stir in the cheese, and serve.
Easy as pie and SO good!
(Makes 2 large servings, or 4 small servings.)