Balsamic Chicken with Roasted Potatoes and Green Beans (Plus a Pesto Pasta Lunch)

This recipe is a two-for-one deal: a satisfying balsamic chicken dinner tonight and a quick pesto pasta lunch for tomorrow. The extra ingredients are included so you can easily reheat the second meal, even at work.

For the first meal, you’ll have tender chicken, roasted potatoes and green beans with a tangy balsamic glaze and Parmesan. The next day, simply stir together leftover pasta, pesto and chicken for a flavorful lunch that comes together in minutes.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce PestoView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Bring a large pot of salted water to a boil. Wash and dry all produce. Dice the tomato. Cut potatoes into 1-inch pieces and toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until lightly browned and tender, about 15 minutes.
2. Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper and Tuscan Heat Spice. Heat a large drizzle of olive oil in a large pan over medium-high heat (use nonstick if possible). Working in batches if needed, add chicken and cook until browned and cooked through, 2-4 minutes per side. Transfer to a plate and set aside.
3. After potatoes have roasted 15 minutes, remove from oven. Toss with half the Parmesan and push to one side of the sheet. Toss green beans on the other side with a drizzle of olive oil, salt and a pinch of chili flakes (more if you like heat). Return to oven and roast until potatoes are very crisp and green beans are tender and lightly browned, about 10 minutes.
4. Once water boils, add gemelli pasta. Cook until al dente, 10-12 minutes. Reserve 1/4 cup pasta cooking water, then drain and return pasta to the pot. Meanwhile, add balsamic glaze, stock concentrate and 1/3 cup plain water to the pan used for chicken. Simmer over medium-low heat until thickened, 3-4 minutes. Turn off heat and stir in 1 tablespoon butter.
5. Add 2 chicken cutlets to the pan and flip to coat in sauce. Divide potatoes and green beans between plates. Top with chicken, then drizzle with remaining sauce from the pan. Serve immediately (reserve remaining ingredients for lunch).
6. When ready to prep lunch, add pesto and reserved pasta cooking water to the pot with gemelli; toss to coat. Stir in diced tomato. Season with salt and pepper. (Add more chili flakes if desired.) Divide mixture between two reusable containers. Slice remaining chicken and arrange on top of pasta. Sprinkle with remaining Parmesan. Refrigerate. To serve, microwave on high until warmed through, about 2 minutes.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne or rotini works well in place of gemelli.

How do I reheat the pesto pasta lunch?

Microwave the container on high for about 2 minutes, stirring halfway through, until warmed through.

Can I substitute the Tuscan Heat Spice?

If you don’t have Tuscan Heat Spice, use a mix of dried oregano, basil and red pepper flakes.