Being able to feed my family, of all boys, on a budget is always something I am striving for. And it’s one of the reasons I love ALDI. Efficient shopping lets me run in, get what I need, and get out. And they always have a large selection of fruits and vegetables, particularly ones that are in season.
We like no-muss no-fuss dinners. My kids aren’t fond of too many things touching each other. Which means healthy staples cooked deliciously. ALDI inspired this dish which can be prepared in about 30 minutes, and for less than $10.
Balsamic Chicken Thighs with Roasted Brussels Sprouts and Parmesan Rigatoni
4-pieces of boneless, skinless chicken thighs
Grated Parmesan Cheese
salt and pepper
Preheat oven to 425 degrees. Trim and wash your brussels sprouts. Toss Brussels sprouts with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Roast Brussels sprouts at 425 degrees for 25-35 minutes. Stir Brussels sprouts halfway through roasting.
Bring a pot of water to a boil. Add a couple tablespoons of salt to the water. Cook the pasta until it is al dente. Drain the pasta. Add 2 tablespoons butter. Top with grated parmesan cheese.
While the Brussels sprouts and pasta are cooking, drizzle a frying pan with olive oil. Place thawed chicken pieces in the frying pan. Drizzle balsamic vinegar over the chicken pieces. Cook chicken thoroughly on each side, until a meat thermometer indicates that they are done.
When serving sprinkle a small amount of parmesan cheese on the chicken and Brussels sprouts if desired.