Rotisserie Chicken with Sautéed Brussels Sprouts

A rotisserie chicken is one of our favorite weeknight shortcuts, and this sauté of Brussels sprouts, pancetta and apples turns it into a meal worth gathering around.

INGREDIENTS

1 pre-cooked rotisserie chicken
2 lb Brussels sprouts, trimmed and halved lengthwise
8 oz pancetta, diced
1 tart apple (Empire, Jonathan or McIntosh), cut into chunks
3 tbsp Divina Orange Fig Spread
1 tsp balsamic vinegar
4 tbsp olive oil
Salt and pepper, to taste

INSTRUCTIONS

1. In a large bowl, combine the Brussels sprouts, olive oil, Orange Fig Spread, balsamic vinegar, salt and pepper.
2. Add the Brussels sprout mixture and pancetta to a large skillet over medium-high heat. Cook until the sprouts are tender and golden brown.
3. Add the apple and continue cooking for 2 to 3 minutes.
4. Serve alongside the rotisserie chicken.