Creamy Ancini Chicken & Grapes

Heya Gorgeous.

You know those meals that are so pretty that you can’t help but talk to them?

Yep. This be one.

You can One-Dish Delish it, if you wanna keep it Paleo, or get your little pasta on by serving it over creamy goat-cheese soaked frog-eye pasta. How’s that for a sentence? I should be a high-end food writer.

And for those of you wondering where all the answers to your burning questions are…they’re in my head. Waiting to birth their way onto the keyboard. I’m sitting in a quiet little coffee shop in denver right this minute, and will be tackling the list in the next few minutes of this Tuesday afternoon.

If I can stop calling favorite friends to gab about life, texting sweet nothings to the beau, and awaiting word on my babies broken collarbone…

Such a week! Let’s go back to talking to our food…

Love you, gorgeous. You so sexay.


Creamy Ancini Chicken & Grapes


For the Roasted Chicken & Grapes:
6-8 Chicken Thighs
3 cloves garlic, chopped
1/4 cup roasted red bell peppers, chopped
3 tablespoons roasted red olive oil
2 cups purple grapes
salt and pepper to taste

For the Pasta:
3 cups Acine de pepe, cooked
4 ounces goat cheese
Salt and pepper

For Garnish:
Mint and fresh chives, chopped


Preheat oven to 400 degrees. Place chicken in a baking dish. Sprinkle with garlic, roasted red bell peppers, olive oil, and graps. Salt & pepper to taste. Roast in hot oven for 20-25 minutes, or until chicken is cooked through. Allow to cool slightly before serving over ancini de pepe pasta mixed while hot with goat cheese. Garnish with fresh chopped mint and chives. Enjoy!

MAKE IT PALEO: Chop the florets of a cauliflower up real small, toss them in the bottom of your roasting dish under the chicken and grapes, drizzle with olive oil, and cook away. Voila! Paleo-friendly dinner in one dish!