Carolina Barbecue Chicken

Whenever a meal CLAIMS it is under 30 minutes I am highly suspicious but also incredibly interested.  This recipe does not disappoint and I have to also say that I am really impressed with the fact that there is no oven needed and a small amount of pots as well.  Clean up was just as easy as cooking itself! Extra bonus!  I can definitely see myself making this dish many times especially in the summer.


Prep Time: 10 minutes   Total Time: 25 minutes   Serves:  2 people

Ingredients you need to cook this shit:

  • 12 oz. Chicken Breasts
  • 1/4 oz. Chives
  • 1 Thai Chili
  • 4 oz. Gemelli Pasta
  • 6 oz. Green Beans
  • 1/2 cup of Cheddar Cheese
  • 1 oz. Cream Cheese
  • 2 oz. Barbecue Sauce
  • 5 tsp of White Wine Vinegar
  • 1 tsp of Olive Oil
  • 1 TBSP of Butter

Directions you need to cook this shit:

  1. Wash and prep your produce.  Place chicken on a cutting board and cover with plastic wrap. Pound out the chicken with a mallet, rolling pin (what I used) or heavy  bottomed pan until 1/2 inch thick. Finely mince chives until you have 1 TBSP.  Mince chili (I removed the seeds).  Bring a large pot of salted water to a boil.
  2. Heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in the center, 3-4 minutes per side. Remove pan from heat.
  3. Once water is boiling, add gemelli to pot and cook, stirring occasionally. After about 5 minutes, add green beans to same pot and continue cooking until tender, about 4 minutes more.
  4. Once green beans are tender, remove from pot with a slotted spoon and set aside on a paper-towel-lined plate to dry.  Season with salt and pepper. Drain gemelli, then return to empty pot off heat.
  5. Add cheddar, 1 TBSP water, 1 TBSP butter, cream cheese, minced chives, and a pinch of chili to pot with gemelli. Stir until a thick and creamy sauce forms. Season with salt and pepper.
  6. Add barbecue sauce, vinegar, and as much chili as you like to pan with chicken. Return to stove over low heat and toss until chicken is coated in a sticky sauce.  Divide between plates and serve with mac ‘n’ cheese and green beans on the side.

Calories: 680

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