Yields 4 servings
1 cup Brussels Sprouts- shredded
1/4 of purple cabbage - shredded
2 chicken breast - cooked and shredded
1 small onion - sliced
2 tablespoons butter
2-3 tablespoon olive oil
In a pan heat some butter and olive oil. Add the sliced onions and a pinch or 2 of sea salt.
Allow the onions to sweat slightly.
Season well the chicken breast with salt and pepper.
Add the chicken breasts to the pan, over medium heat cook and cover pan.
To make sure that the chicken breast and onions don't burn add 1-2 tablespoons of stock.
Once the chicken is cooked, remove chicken and onions, and place on a plate for them to cool.
With a food processor, shred the Brussels sprouts.
Then place the purple cabbage.
Bring a large pot of water to a rapid boil.
Season the water well with salt for the pasta.
Add the pasta to the boiling salted water and cook until al dente (about 6-8 minutes).
Add about 1 tablespoon of butter and 1 tablespoon olive oil in the same pan over medium/low heat.
Add the shredded Brussels sprouts and cabbage, season lightly with salt and pepper.
Lightly saute, and add the shredded chicken and onions.
Once the pasta is cooked, add the rigatoni to the sauce pan.
Add 2-4 tablespoons of pasta water, another tablespoon of butter.
Serve and add fresh basil and freshly grated Parmesan cheese.