This is a fun and easy recipe for a very tasty dinner that will leave them thinking you worked for hours. It only takes 30 minute start to finish. This dish has a fun side that has the sweet flavor of summer using abundant produce such as farm fresh green beans and cherry tomatoes.
You can use skin on, bone in chicken or boneless skinless as I did here. I should also share that both of these dished are a result of reading and watching cooking shows. The chicken dish is from Every Day food magazine. A Martha Stuart publication. If you follow me on twitter you may remember a tweet of two about trying it. I did make some changes-additions however. I believe recipes are like general directions, but it’s up to you to make your own trip an adventure. So enjoy the journey and take chances.
The Tuscan Green Beans are without question my favorite way to eat green beans. Funny enough I just thought of three other ways to enjoy the veggie that keeps on giving. (Homer Simpson moment, mmm green beans.) This dish I first made after seeing it done on the show Extra Virgin with Gabriele Corcos on the Cooking Network. Again I have made some changes but I like to give credit where credit is… well whatever he has a boat load of credit any way and he never responds to my obviously overtly fan based tweets. Don’t worry Team Daddy life is more than winning the who has the most celebrity followers on Twitter game.
Please take a moment and help someone you love enjoy this dinner. You will find it is easier to make than a bunch of imaginary friends on twitter and much better on the ego too.
Thanks for stopping by and as always HAVE FUN!
Your friend The Daddy Adjustment.
Chicken, pre heat oven 425 Mix in bowl, 4 oz or so of goat cheese, hand full of rinsed pepperoncini peppers diced, handful of fresh thyme chopped, a drizzle of olive oil. 2 chicken breast cut with a paring knife. One inch cut with a nice pocket inside the breast.
Stuff with filling. In a cast or oven safe pan with lid sear on both sides over medium heat. Then cover and bake in oven for 20 min or till you hit the 160 mark. This time I had thick breasts from Costco so it took an extra 3 mins. Hold on Homer Simpson again ah thick breast. Easy Daddy this is a family Blog! Tip #1, that pan is friggin hot!!! Use mits. Tip#2 use tooth picks if the chicken blows out as I had to do.
Green beans, just sauté a little chopped onion garlic in some heated Olive oil cut cherry tomatoes in half once onions run clear drop in tomatoes and salt. Bleed them a bit and drop in green beans. They will end up steaming through and will be done about the time your chicken has set for a few after pulling it out. Oh yeah be sure to flip the chick and let it sit in the pan for a few after pulling it out of the oven.
I have been thinking of cute or catchy tittles for this recipe for days now…”Go either way pasta” No that’s sounds weird. I know how about “two tastes that taste great together”? Wait I think that’s been used before. “Surprise chicken spinach penne”? Ok this is getting lame already. Whatever you want to call this dish it is generally a crowd pleaser. It was inspired by a local restaurant’s signature dish. Knowing the owner, it was, going to be a difficult recipe to get my hands on. So I improvised. The recipe that follows is the result of that attempt. It is only my second attempt and i admit it really is a work in progress. That being said it came out pretty darn good both times.
A few things I did wrong. 1. Don’t be a dork and marinate you’re chicken early so all the moister is drawn out. 2. Pay no mind to that thinly sliced procucitto, (photo only) it was a bad idea. There was already going to be plenty of salt in this meal.
So if you’re feeling undecided about what kind of food you want to have for dinner, perhaps you could go either way Chinese or Italian. Why not go both ways and meet in the middle with a fusion dish that is surprising fun to cook and even more fun to eat!
.One box penne
.One Lb. Chicken breast cut into peices.
.One table spoon olive oil
.One box frozen spinach
.2 cloves garlic chopped or diced
.3 tablespoons of unsalted butter
.3 tablespoons flour
.2 cups half and half
. One cup grated pecorino cheese
. One cup teriyaki sauce
.1/4 cup of chicken stalk
Heat oil in skillet and cook chicken till brown, then add spinach and the ¼ cup of chicken stalk cook about 5 minute on medium and set aside. At the same time boil your pasta and drain set aside.
In a medium sauce pan melt butter and garlic over medium heat and add flour and whisk for up to 2 minutes. Then slow whisk in the half & half and slowly bring to a boil constantly stirring. It will get thick in about 5 minutes. Now it’s time for the teriyaki sauce and the pecorino cheese to be whisked in.
Once smooth add all ingredients to the big pot. Pasta, sauce, spinach, and cook together for a minute or until it’s all sticking together. Serve garnished with a little fresh parsley. Enjoy! And as always have Fun!!