I was inspired by a Skinnytaste recipe but decided to throw a spin on it since I had chicken out to cook and not sausage and ground beef. I was actually at Trader Joe’s when I spotted the brussel sprouts and pulled up the Skinnytaste recipe to have a peak since I had never looked at the regular recipe before then (I’d only seen the picture of it).
Deciding since it was later in the afternoon and I didn’t want to head to my regular grocery store, I’d make due with what I had on hand and what I could pick up at Trader Joe’s. With that a lot of the ingredients I used are Trader Joe’s brand, but comparable products can be picked up at a regular grocery store.
This was a delicious meal. Quite interesting with the brussel sprouts in it, and the flavor category was fabulous. Packed with flavor, a heaping serving and the leftovers were able to marinate a little further while in the refrigerator overnight.
Serves 6. 1 ¾ cup serving. 10 Points Plus Values.
- 3 tsp olive oil
- 1 tbsp minced garlic
- 1 1/8 lbs boneless, skinless chicken, cut into small chunks
- 28 oz. can of Trader Joe’s Trader Giotto’s Low Fat Tuscano Marinara Sauce (you can substitute with another variation of low-fat marinara sauce)
- 12 oz. spaghetti (I used Barilla White Fiber Spaghetti)
- 10 oz. shaved brussel sprouts
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp Trader Joe’s 21 Season Salute
- ½ tsp garlic powder
- 3 tbsp water (optional)
Add raw chicken to a bowl, season with garlic powder a pinch of salt and a pinch of pepper. Toss to combine, stabbing the chicken with a fork to get the flavor into the chicken pieces.
Fill a large pot with salted water. Once brought to a boil, add in your spaghetti and cook until (I recommend) al dente.
In a large non-stick skillet, add 1 ½ tsp olive oil to the bottom of the pan. Once hot add in garlic and let sauté for roughly 30 seconds before adding in the brussel sprouts – season with remaining salt and pepper.
Saute the brussel sprouts for 5-7 minutes until they begin to soften. If they begin to stick to the pan add in 1 tablespoon of water at a time until cooked through. Remove brussel sprouts from the pan and set aside.
In the same non-stick skillet, add the remaining 1 ½ tsp of olive oil to the pan. Once hot, add in chicken and let brown and crisp up on both sides until cooked through. Try not to move the chicken much on each side to allow it to brown and get some color.
Once chicken is cooked, combine with brussel sprouts and toss. Pour in can of sauce and begin to add spaghetti, tossing to ensure the whole dish is combined and coated with sauce.
Remove from the flame and enjoy!