About the Dish

4 ounces Spaghetti
8 ounces Chicken Breast
1/2 Onion
5 ounces Sweet Peppers
5 ounces Salad Tomatoes
1 clove Garlic
4 sprigs Thyme
1/4 cup Heavy Whipping Cream
3 ounces Spicy Greens
1 Lemon
Per Serving
Calories 540
Total Fat 20 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 650 mg
Total Carbohydrates 55 g
Dietary Fiber 6 g
Sugar 10 g
Protein 36 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Golden Ale

Pasta with chicken and sweet pepper cream sauce just speaks to us as comforting, which is why we would pair this with a comforting golden ale. A golden ale is a tad less hoppy than a pale ale, which makes it more of an easy drinker. We suggest Hi-Wire Tropical Golden Ale which adds mango and papaya flavor from a tropical hop bill.

Hi-Wire Tropical Golden Ale, Asheville, North Carolina.

Corvina Blend - Veneto, Italy

Corvina blends from the Veneto region of Italy are often re-fermented over spent dried grapes to bolster the fruit intensity. That intensity, along with cherry-chocolate nuances, makes it a perfect pairing with the tomato and pepper cream sauce.

Masi, ‘Campofiorin,’ Rosso Veronese IGT, Italy


Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Chop tomatoes. • Discard pepper stems and seeds. Thinly slice flesh. • Halve onion. Peel and slice 1 half (save remaining half for another use). • Mince garlic. • Pick and chop thyme leaves. • Halve lemon. Juice 1 half; cut remaining half into wedges. • Thinly slice chicken.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, about 8 minutes. • Reserve 1/4 cup cooking liquid. • Drain pasta.
Season chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add chicken. Cook, stirring occasionally, until chicken is opaque throughout, 4-5 minutes. • Transfer chicken to a plate.
• Add onion and peppers. Cook, stirring, until tender, about 5 minutes. • Add tomatoes and garlic. Cook, stirring, until tomatoes are tender, about 3 minutes.
• Return chicken to pan. • Add thyme and cream. Cook, stirring and scraping, to incorporate, about 1 minute. • Remove pan from heat. Taste and adjust seasoning as desired with kosher salt and pepper. Adjust consistency as desired with reserved cooking liquid.
Toss greens with 1 teaspoon olive oil, lemon juice and 1/4 teaspoon kosher salt.
• Divide pasta between 2 plates. • Top with chicken mixture. • Serve with greens and lemon wedges, and enjoy!