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Roasted Peanut Chicken
with Cilantro-Dressed Pasta & Garlicky Green Beans
35 MIN
2 Servings
From the Test Kitchen
This colorful dish features chicken roasted under a rich coating of creamy, Southern-spiced peanut butter spread—perfectly accompanied by a bright, herbaceous pasta salad.
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NutritionPER SERVING
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Calories860 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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6 oz Ditali Or Lumaca Rigata Pasta
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6 oz Green Beans
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2 cloves Garlic
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1 Tbsp Smooth Peanut Butter Spread
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2 Tbsps Rice Vinegar
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2 Tbsps Mayonnaise
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¼ cup Cilantro Sauce
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stem of the pepper; remove the core, then small dice. Place in a large bowl; add half the vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the peanut butter spread, mayonnaise, spice blend, and remaining vinegar.Peel and roughly chop 2 cloves of garlic.
2
Start the chicken
Line a sheet pan with foil; lightly oil one side of the foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the foil. Place half the sauce in a separate bowl and set aside. Evenly coat the chicken with the remaining sauce. Roast 10 minutes. Leaving the oven on, remove from the oven.
3
Roast the chicken & green beans
Meanwhile, place the green beans in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Reserving the bowl, carefully transfer the seasoned green beans to the other side of the sheet pan of partially roasted chicken. Arrange in an even layer. Roast 9 to 11 minutes, or until the green beans are softened and the chicken is cooked through.* Remove from the oven.
*An instant-read thermometer should register 165°F.
4
Make the pasta salad
Meanwhile, add the pasta to the pot of boiling water.
If you received ditali pasta, cook, stirring occasionally, 10 to 12 minutes, or until tender.
If you received lumaca rigata pasta, cook, stirring occasionally, 6 to 8 minutes, or until tender.
Reserving the pot, drain thoroughly and rinse under cold water to cool. Transfer to the bowl of marinated pepper. Add the cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired.
5
Make the garlic oil
In the reserved pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to the reserved bowl.
6
Finish the green beans & serve your dish
Add the roasted green beans to the bowl of garlic oil; toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the pasta salad and finished green beans. Top the chicken with the reserved sauce. Enjoy!
1
Prepare the ingredients & make the sauce
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stem of the pepper; remove the core, then small dice. Place in a large bowl; add half the vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the peanut butter spread, mayonnaise, spice blend, and remaining vinegar.Peel and roughly chop 2 cloves of garlic.
2
Start the chicken
Line a sheet pan with foil; lightly oil one side of the foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the foil. Place half the sauce in a separate bowl and set aside. Evenly coat the chicken with the remaining sauce. Roast 10 minutes. Leaving the oven on, remove from the oven.
3
Roast the chicken & green beans
Meanwhile, place the green beans in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Reserving the bowl, carefully transfer the seasoned green beans to the other side of the sheet pan of partially roasted chicken. Arrange in an even layer. Roast 9 to 11 minutes, or until the green beans are softened and the chicken is cooked through.* Remove from the oven.
*An instant-read thermometer should register 165°F.
4
Make the pasta salad
Meanwhile, add the pasta to the pot of boiling water.
If you received ditali pasta, cook, stirring occasionally, 10 to 12 minutes, or until tender.
If you received lumaca rigata pasta, cook, stirring occasionally, 6 to 8 minutes, or until tender.
Reserving the pot, drain thoroughly and rinse under cold water to cool. Transfer to the bowl of marinated pepper. Add the cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired.
5
Make the garlic oil
In the reserved pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to the reserved bowl.
6
Finish the green beans & serve your dish
Add the roasted green beans to the bowl of garlic oil; toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the pasta salad and finished green beans. Top the chicken with the reserved sauce. Enjoy!
Tips from Home Chefs