|2 servings||calories per servings 575||protein serving 31 g||carbs per serving 53 g||total fat per serving 27 g|
Chef Seth loves the way the shapes of mezze (“half”) penne and the cut green beans echo each other. The delicate flavor and texture of poached chicken breasts yield perfectly to the rich buttery sauce, with a slight tang of Dijon mustard as a background note.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||4 g|
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!
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.Learn More...