Vinegar BBQ Chicken with Creamy Cheddar Gemelli and Green Beans

This skillet chicken dinner brings together a sticky barbecue glaze, a splash of white wine vinegar and just enough minced chili pepper for gentle heat.

On the side, gemelli pasta turns into a creamy cheddar mac with cream cheese, butter and chives, while green beans cook right in the pasta pot for an easy, complete plate.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 pan.
2. Heat the vegetable oil in a large pan over medium-high heat. Season the chicken all over 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 about 1 tablespoon.
4. Add the gemelli to the boiling water 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. Pat dry if needed, then season with salt and pepper. Drain the gemelli and 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 pepper to the pot with the gemelli. Stir until the pasta is coated in a thick, creamy sauce. Season with salt and pepper.
7. Add the BBQ sauce, white wine vinegar and as much remaining minced chili pepper as you like to the pan with the chicken. Return the pan to low heat and turn the chicken in the sauce until well coated and sticky.
8. Plate the glazed chicken with the creamy cheddar gemelli and seasoned green beans alongside.

Recipe Tips

FAQ

What makes the barbecue sauce tangy?

White wine vinegar is stirred into the BBQ sauce, giving the chicken a sharper, tangier glaze.

Can I control the spice level?

Yes. The minced chili pepper is added to taste, so you can use just a pinch or add more for a spicier finish.

Why cook the green beans with the pasta?

Adding the green beans to the pasta pot partway through cooking saves an extra pan and lets both finish around the same time.

How do I know the chicken is ready?

The chicken should be no longer pink in the center after cooking 3 to 4 minutes per side, since it has been pounded to 1/2-inch thickness.

What kind of pasta is used for the creamy side?

Gemelli pasta is used and tossed with cheddar cheese, cream cheese, butter, chives and a little water to make a thick, creamy sauce.