Cook the Book: Whole Wheat Spaghetti with Roast Chicken, Shredded Brussels Sprouts, and Parmesan

Cook the Book: Whole Wheat Spaghetti with Roast Chicken, Shredded Brussels Sprouts, and Parmesan
11 Ingredients
  • Good basic kitchen salt, for the water
  • 1 1/4 pounds brussels sprouts, discoloured leaves discarded, stems intact
  • 2 tablespoons unsalted butter
  • 6 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 2 garlic cloves, thinly sliced
  • 1 pound whole wheat spaghetti
  • 1 cup chicken stock, preferably homemade, heated to a simmer
  • 1 1/2 cups sliced roast chicken
  • 2 cups freshly grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper
  • Flakey coarse sea salt
Nutrition
703
35% daily value
6 servings
                                       
                                            low-​sugar
     

Fat

57% 37

Saturated

67% 13

Trans

- 1

Monounsaturated

- 17

Polyunsaturated

- 4

Carbs

23% 68

Carbs (net)

- 64

Fiber

15% 4

Sugars

- 3

Sugars, added

- 0

Protein

62% 31

Cholesterol

25% 76

Sodium

29% 704

Calcium

34% 337

Magnesium

36% 151

Potassium

15% 684

Iron

26% 5

Zinc

37% 4

Phosphorus

72% 505

Vitamin A

20% 182

Vitamin C

90% 81

Thiamin (B1)

46% 1

Riboflavin (B2)

34% 0

Niacin (B3)

48% 8

Vitamin B6

43% 1

Folate equivalent (total)

29% 115

Folate (food)

- 115

Folic acid

- 0

Vitamin B12

19% 0

Vitamin D

103% 15

Vitamin E

22% 3

Vitamin K

149% 179

Sugar alcohols

- 0

Water

- 162
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