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About the Dish

8 ounces Chicken Breast
6 ounces Mixed Mushrooms
4 ounces Snap Beans
6 ounces Gnocchi
1/4 cup Pesto
1 ounce Parmesan Cheese
Per Serving
Calories 560
Total Fat 24 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 11 g
Cholesterol 100 mg
Sodium 1090 mg
Total Carbohydrates 44 g
Dietary Fiber 4 g
Sugar 6 g
Protein 42 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Fill a medium saucepan halfway with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
While you wait for the water to come to a boil, prepare your mise en place: Remove and discard any tough mushroom stems; thinly slice tender stems and mushroom caps. Trim ends from beans, and cut beans into 3/4-inch pieces. Cut chicken into 1-inch pieces.
Heat a large skillet over medium-high heat. Add 1 teaspoon cooking oil. While oil is shimmering add chicken, and cook without disturbing until brown on the first side, 2-3 minutes. Turn over each piece, and cook until brown on the second side, about 2 minutes more. Remove chicken to a clean plate or bowl. Cover and set aside.
Add remaining 1 teaspoon cooking oil to pan. Stir in mushrooms, taking care to scrape up any brown bits that may have been left by the chicken. Spread mushrooms in an even layer, and cook without stirring to brown the bottoms, 2-3 minutes.
Reduce heat to medium, and stir in snap beans. Cook, stirring occasionally, until the beans begin to darken in color and become a bit softer, 2-3 minutes.
When gnocchi cooking water comes to a boil, stir in gnocchi. Cook, gently stirring occasionally to prevent sticking, until gnocchi is tender but still a little chewy, 5-6 minutes. Reserve 1/4 cup of the cooking liquid, then drain gnocchi.
Return chicken to sauté pan. Add gnocchi. Stir in pesto and enough of the reserved pasta cooking liquid to enable pesto to lightly coat all ingredients. Taste and adjust seasoning as desired with kosher salt.
Divide between 2 plates, and top with Parmesan. Enjoy!