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About the Dish

8 ounces Chicken Breast
1/4 teaspoon PeachDish Salt
4 ounces Penne
1 small Yellow Onion
6 ounces Snap Beans
2 sprigs Thyme
1 packet Grey Poupon Dijon Mustard
2 sprigs Parsley
3 pats Butter
1/4 cup Half-and-Half
Per Serving
Calories 575
Total Fat 27 g
Saturated Fat 12 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 8 g
Cholesterol 119 mg
Sodium 364 mg
Total Carbohydrates 53 g
Dietary Fiber 4 g
Sugar 7 g
Protein 31 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 saucepan 2/3 full with about 6 cups water and place over high heat. This is your pasta cooking water. While waiting for the pasta water to come to a boil, prepare your mise en place: Remove and discard green bean tips, then cut into 1-inch pieces. Peel and dice onion. Pick and chop parsley leaves; reserve the stems. Cut each chicken breast lengthwise into 3 strips.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
Add pasta to the boiling water. Cook until tender, about 10 minutes. Drain thoroughly and set aside.
While pasta cooks, place a large sauté pan over medium heat, and add 1 teaspoon cooking oil. When the oil is hot add onion, and cook while stirring until it begins to become translucent.
While pasta is cooking stir green beans into the onions. Add 1 1/2 cups water, thyme sprigs and parsley stems. Adjust heat to high, and bring to a simmer.
When water comes to a simmer reduce heat to medium-low, and add chicken pieces. Simmer until chicken is until opaque most of the way up, 4-5 minutes. Turn each piece over, and cook until chicken is opaque all the way through, about 2-3 minutes more.
Use a slotted spoon to remove chicken and beans from the liquid; set aside in a bowl. Some onions can come out; some can stay. Discard thyme and parsley stems.
Stir in mustard to the sauté pan. Increase heat to high. Boil until all but 1-2 tablespoons of liquid is evaporated (watch it closely to make sure it doesn’t burn; you’ll hear the sound get louder when most of the liquid is gone), and remove from heat. Add half & half. Stir in butter to melt and incorporate.
Return chicken and green beans to the pan. Toss in pasta and parsley; stir well to incorporate all ingredients. Taste and adjust seasoning as desired with PeachDish Salt. If necessary, briefly return pan to low heat to rewarm. Divide between 2 plates, and enjoy!