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About the Dish

8 ounces Chicken Breast
1/4 teaspoon PeachDish Salt
4 ounces Penne
1 small 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 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 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.
2
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
3
Add pasta to the boiling water. Cook until tender, about 10 minutes. Drain thoroughly and set aside.
4
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.
5
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.
6
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.
7
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.
8
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.
9
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!