Tangy BBQ Chicken with Cheddar Gemelli and Green Beans

This stovetop barbecue chicken brings together tender chicken breasts and a sticky, tangy sauce made with BBQ sauce, white wine vinegar and fresh chili.

Serve it with creamy cheddar gemelli and simply seasoned green beans for a comforting dinner with a little heat and plenty of flavor.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce BBQ SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Bring a large pot of salted water to a boil. Place the chicken breasts on a cutting board, cover with plastic wrap and pound to an even 1/2-inch thickness using a mallet, rolling pin or heavy-bottomed pan.
2. Heat the vegetable oil in a large pan over medium-high heat. Season the chicken on all sides with salt and pepper, then add it to the pan. Cook until no longer pink in the center, 3 to 4 minutes per side. Remove the pan from the heat.
3. While the chicken cooks, mince the chili pepper. Finely mince the chives until you have 1 tablespoon.
4. When the water is boiling, add the gemelli to the pot and cook, stirring occasionally. After about 5 minutes, add the green beans to the same pot and continue cooking until the beans are tender, about 4 minutes more.
5. Use a slotted spoon to transfer the green beans to a paper-towel-lined plate to dry. Season them with salt and pepper. Drain the gemelli, then return it to the empty pot off the heat.
6. Add the cheddar cheese, 1 tablespoon water, butter, cream cheese, chives and a pinch of minced chili to the pot with the gemelli. Stir until the sauce is thick and creamy. Season with salt and pepper, adding more chili if desired.
7. Add the BBQ sauce, white wine vinegar and as much remaining chili as you like to the pan with the chicken. Return the pan to low heat and turn the chicken until coated in a sticky sauce.
8. Divide the saucy chicken between plates and serve with the cheddar gemelli and green beans on the side.

Recipe Tips

FAQ

Can I make the sauce less spicy?

Yes. Use only a small pinch of minced chili in the pasta and sauce or leave the chili out of either component if you prefer a milder dish.

Why are the green beans cooked in the pasta water?

Adding the green beans to the same pot saves cookware and lets them become tender while the gemelli finishes cooking.

What makes the barbecue sauce tangy?

White wine vinegar is stirred into the BBQ sauce, giving the chicken a bright, tart flavor that balances the sticky sweetness.