3/4 cup cooked, shelled, and halved chestnuts (about 3/4 pound in shells)
2 tablespoons chopped pecans
1/4 teaspoon salt
1/4 teaspoon pepper
How to Make It
Melt margarine in a nonstick skillet over medium heat. Add shallots and garlic; sauté 2 minutes. Add sprouts; sauté 3 minutes. Add wine and water; bring to a boil. Cover; reduce heat. Simmer 10 minutes. Uncover; cook over medium heat 1 minute or until most of liquid is absorbed. Stir in remaining ingredients.