Fettuccine with Chicken & Brussels Spouts

When my husband and I married it is safe to say that I had zero cooking skills.  Well that isn't exactly true what young adult hasn't mastered Mac&Cheese?

Thus my parents gave me the Reader's Digest Great Chicken Dishes cookbook for Christmas the first year we were married.  And though it took me a couple of years to use it I have found more winners that losers within it pages.  Below is a little gem of a recipe I tried out this last week. Originally the recipe called for Asparagus but my asparagus had gone bad before I got around to making this.  As I happened to have a bag of Brussels Sprouts in the freezer, and a mother in law on her way for dinner, Fettuccine with Chicken & Brussels Sprouts was born.  Enjoy!

Fettuccine with Chicken & Brussels Sprouts


1 package frozen Brussels Sprouts
10 oz Fettuccine
1 Tbs Butter
1/2 Onion minced
3/4 lbs Chicken cut into bite sized pieces
1/2 cup Chicken Broth
1/2 cup Heavy Cream
1/2 tsp Salt
1/2 tsp dried Tarragon
1/2 tsp Black Pepper
Parmesan Cheese

1.  In a large pot of boiling water cook Brussels Sprouts according to package directions, remove and rinse under cold water.  In the same pot cook Fettuccine. Reserve some of the pasta water.
2.  In a large skillet melt Butter over medium heat.  Add Onion and cook stirring frequently, 5 minutes or so.  Add Chicken and cook until mostly done.
3.  Add Chicken Broth, Cream, Salt, Tarragon, and Black Pepper.  Bring to a boil and cook until sauce is slightly thickened and Chicken is cooked through.  Add Brussels Sprouts and 1/4 cup or so of the pasta water.  Cook until heated through, 1 minute or so.
4.  Transfer mixture to a large bowl, toss with pasta.  Sprinkle with Parmesan Cheese.