Brown sugar barbecue chicken with Pasta Fargalle

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This is definitely my go-to dish, though if you've seen my other posts you'll know that I sometimes change a few of the ingredients here and there.

Because I bought pre-marinated chicken, I cut out the steps of creating the marinade and marinating the chicken over night.


  • Start by setting the oven to 375*
  • De-stem and halve the brussel sprouts
  • Place them in a microwavable bowl with 1/4c water and cover with a paper towel
  • Put in the microwave for about 3 1/2 minutes 
    • Note: everyone's microwave is different. The brussels sprouts should be soft, but not completely cooked.
  • Finely chop 4-5 medium-large cloves of garlic
  • Drain the water, drizzle with olive oil, salt, pepper, and then toss with the chopped garlic
  • place in an oven-safe pan (I usually use a non-stick or glass 9x13)
  • Put in oven for 15 minutes on the top rack.
    • After 15 minutes they should be half-roasted, stir and put back in on lower rack for another 10-15 minutes depending on how they looked after the first 15 minutes
  • At the 15 minute-mark, place your chicken cutlets in a pan on the top rack in the oven
    • The chicken needs about 20-25 minutes, so it should be cooked to perfection around the same time the brussels sprouts are done cooking.
  • Begin boiling your water, add salt
    • The fresh fettuccine only takes 3 or 4 minutes to cook, so you want to time all the parts of your meal for the pasta to be done 5-8 minutes before the brussels sprouts and the chicken are done in the oven.
  • In a large skillet, I prefer cast iron pans, add 2 tbs of olive oil and heat on medium
    • *I also like Avocado oil, I find that it is not as heavy
  • Pan-fry your sausage until it is most of the way cooked
  • Remove the sausage from the pan and cut into 1/2" slices
  • Place the sliced sausage back in the pan and cook until both sides are golden brown.
  • Turn the heat off the pan and add the oven roasted garlic and sun-dried tomatoes, mix with the sausage. Let sit.
    • * If you are using the sun-dried tomatoes that come in oil, take the tomatoes out and set the oil aside for later
  • ** It takes about 5 minutes to compile the pasta portion of the dish. Note that it is suggested to time your chicken to be taken out of the oven at about the same time the pasta is finished cooking
  • Set aside and turn the oven off
  • You may leave your brussels sprouts in the oven until the pasta has been plated
  • Once your fettuccine is cooked, strain and put back into the pot or put it into the pan used for the sausage after you have removed the ingredients
    • This step is completely dependent on your personal preference. 
      • I personally like using the pan because I find that the rest of the ingredients mix more evenly.
  • Add the pesto and mix well
  • Add the sausage, sun-dried tomatoes, oven-roasted garlic, oven roasted tomatoes 
  • Add rosemary
  • Add in your "ripped" pieces of fresh spinach 3-5 minutes before serving, mix well. 
    • The spinach should start to "wilt" from the heat of the pasta and other ingredients
  • Toss in your brussels sprouts immediately before plating your pasta, otherwise they will become mushy and lose their crunch.
  • Plate your chicken and pasta
    • Top the pasta with the fresh mozzarella





Shopping List:


  • 1 package Fresh fettuccine 
  • 1 7oz container pesto 
    • (Unless you are making it yourself, or get it at the "Mediterranean" salad bar offered at some grocery stores, my go-to brand is "Buitoni")
  • 1 Small container (about 3 oz) oven roasted tomatoes
  • 1 container/package Sun-dried tomatoes
    • If you are prefer the tomatoes that come in oil, I suggest 1 8.5 oz jar of "California Sun-Dry Tomatoes Julienne Cut" (about $5.99)
    • If you prefer to use the kind not in oil, I suggest the 3oz package of  "California Sun-Dry Tomatoes Julienne Cut" (about $2.99)
  • 1 package (usually 1lb) fresh baby spinach, destemmed and ripped or cut into smaller pieces
  • 1-1.5 lb brussels sprouts
  • 1 8oz container Pearl-sized fresh mozzarella
  • 1 Package of four no-casing Apple chicken sausage (I suggest the brand"al fresco")
  • 4-5 cloves of fresh garlic
  • 1 sprig fresh rosemary (or 2 tsp dried)
  • 1 container of grated ("shaky") parmesan cheese
  • 15-20 cloves oven roasted garlic (If you don't want to make these yourself, you may also get this at many grocery store salad bars)
  • *For this recipe I used 4 breast cutlets of Wegmans "Brown sugar barbecue chicken"





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