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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 joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
Divide between 2 plates, and top with Parmesan. Enjoy!