Roast Chicken with Balsamic Bell Peppers, Cooking Light January/February 2010
with non-marscapone mashed potatoes
Once when G and I first started getting involved in our dorm's house government, we had a long night of interviews for the various officer positions we'd be managing all year long. We had just about 30 minutes and were lamenting that there was no time for dinner, but I sent G off to his first interview and got to work in the kitchen (I didn't need to be there until the second interview). Following one of the Cooking Light's quick recipes, I whipped up a pork tenderloin with balsamic bell peppers served on pasta alongside a salad. G was floored, and he couldn't believe I made it so fast. We've made it since then, and I've never found it to be quite as good as in my memory, but it's still something G loves. It was our first time cooking with pork tenderloin and we've been set on that cut ever since. I think we'll always remember that meal.
Anyway, so this recipe sparked my memory, and I wanted to try it out. It's fairly similar, with rosemary, garlic, balsamic vinegar, and red and yellow bell peppers. I used chicken tenderloin, actually, although I didn't realize the coincidence until just now :) But this chicken is rubbed with fennel seeds before getting baked, which adds quite a different note. It's pretty good. The recipe was paired with one for marscapone mashed potatoes, but I forgot to pick up marscapone so just made normal noes. Pretty good! But, I don't know if G would let me make this-- I think he'd just want the pork :)
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