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Roasted Peanut Chicken
with Cilantro-Dressed Pasta & Garlicky Green Beans
35 MIN
4 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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Calories790 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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¾ lb Ditali Pasta Or Lumaca Rigata Pasta
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6 oz Green Beans
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2 cloves Garlic
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6 oz Shishito Peppers
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2 Tbsps Rice Vinegar
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2 Tbsps Smooth Peanut Butter Spread
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¼ cup Cilantro Sauce
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¼ cup Mayonnaise
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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 the stems of the peppers; remove the cores and small dice. Place in a bowl; add half the vinegar. Season with salt and pepper and stir to combine. Peel and roughly chop 2 cloves of garlic.In a bowl, whisk together the peanut butter spread, mayonnaise, spice blend, and remaining vinegar.
2
Start the chicken
Line a sheet pan with foil; lightly oil the foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the seasoned chicken on one side of the sheet pan. Transfer half the sauce to a separate bowl and set aside. Evenly top the chicken with the remaining sauce. Roast 10 minutes. Leaving the oven on, remove from the oven.
3
Roast the chicken & vegetables
Meanwhile, cut off and discard any stem ends from the green beans. Place the prepared green beans and shishito peppers in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Carefully transfer the seasoned green beans and shishito peppers 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 vegetables are softened and the chicken is cooked through.*
*An instant-read thermometer should register 165°F.
4
Make the pasta salad
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until tender. Reserving the pot, drain thoroughly. Rinse under cold water. Transfer to the bowl of marinated peppers. Add the cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired.
5
Make the garlic oil
In the same 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 a large bowl.
6
Finish the vegetables & serve your dish
Carefully transfer the roasted vegetables to the bowl of garlic oil; toss to coat. Taste, then season with salt and pepper if desiredServe the roasted chicken with the pasta salad and finished vegetables. Top the chicken with the remaining 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 the stems of the peppers; remove the cores and small dice. Place in a bowl; add half the vinegar. Season with salt and pepper and stir to combine. Peel and roughly chop 2 cloves of garlic.In a bowl, whisk together the peanut butter spread, mayonnaise, spice blend, and remaining vinegar.
2
Start the chicken
Line a sheet pan with foil; lightly oil the foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the seasoned chicken on one side of the sheet pan. Transfer half the sauce to a separate bowl and set aside. Evenly top the chicken with the remaining sauce. Roast 10 minutes. Leaving the oven on, remove from the oven.
3
Roast the chicken & vegetables
Meanwhile, cut off and discard any stem ends from the green beans. Place the prepared green beans and shishito peppers in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Carefully transfer the seasoned green beans and shishito peppers 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 vegetables are softened and the chicken is cooked through.*
*An instant-read thermometer should register 165°F.
4
Make the pasta salad
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until tender. Reserving the pot, drain thoroughly. Rinse under cold water. Transfer to the bowl of marinated peppers. Add the cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired.
5
Make the garlic oil
In the same 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 a large bowl.
6
Finish the vegetables & serve your dish
Carefully transfer the roasted vegetables to the bowl of garlic oil; toss to coat. Taste, then season with salt and pepper if desiredServe the roasted chicken with the pasta salad and finished vegetables. Top the chicken with the remaining sauce. Enjoy!
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