Balsamic Chicken Dinner

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 a nonstick pan if you have one). Add chicken and cook until browned and cooked through, 5-6 minutes per side. Turn off heat; transfer to a plate and set aside.

Once potatoes have roasted 15 minutes, remove from oven. Toss with half the Parmesan and push toward one side of sheet. Toss green beans on other side of sheet with a drizzle olive oil, salt, and a pinch of chili flakes (use more if you like it spicy). Return to oven and roast until potatoes are very crisp and green beans are tender and lightly browned, about 10 minutes.

Once water boils, add gemelli to pot. Cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water, then drain gemelli and return to empty pot. Meanwhile, add balsamic glaze, stock concentrate, and ⅓ cup plain water to pan used for chicken. Simmer over medium-low until thickened, 3-4 minutes. Turn off heat and stir in 1 TBSP butter.

Add 2 chicken breasts to pan and flip to coat in sauce. Divide potatoes and green beans between plates. Top with chicken, then drizzle with remaining sauce from pan and serve (save the remaining ingredients for lunch).