Spicy chicken and Smashed Sweet Potatoes

On some trips to the grocery store, my inspiration for recipes comes less from what sounds good and more of what is on sale.  In this case, chicken tenderloins, sweet potatoes, and green bell peppers were all on sale.  Luckily these ingredients all mesh well together, and really have a great flavor when combined with the right spices.

This recipe uses our Pastamore Fresh Jalapeno Oil and our Pastamore Traditional Barrel-Aged Balsamic Vinegar.  The jalapeno oil is used to give the chicken a nice spice, and the traditional balsamic vinegar is used in the sweet potatoes to add a nice depth of flavor.

Ingredients:  Serves - 3-4
1 lb - chicken breast or tenderloins
1 lb - sweet potatoes
1 large - green bell pepper
2 tsp - Pastamore Fresh Jalapeno Oil
2 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/8 tsp - Chinese Five Spice (cinnamon can be substituted)
1/2 tsp - honey
1 dash - garlic powder
As desired - red pepper flakes
To taste - salt and black pepper

Directions:
1.  Place a large pot of water on the stove over high heat.  Bring to a boil.  While the water is heating,  rinse the sweet potatoes and cut them into 1" x 1" pieces.  Once the water is boiling, add the sweet potatoes and cook until the potatoes are fork tender.  Drain the potatoes using a colander (retaining some of the cooking water), and return them to the pot.

2.  While the potatoes are cooking, chop the chicken into bite-sized pieces.  When the potatoes are about half-way cooked, place a large frying pan on the stove over medium/medium-high heat.  Once the pan is hot, add the Pastamore Fresh Jalapeno Oil.  Add the chicken to the pan, and season with salt, pepper, and garlic powder.  Cook the chicken until the internal temperature reaches 165ºF.  Adjust seasoning with salt and pepper once the chicken has cooked.

3.  While the chicken is cooking, rinse and slice the green pepper into thin strips.  Cut in half, and add to the cooking chicken when a few minutes are left to finish the chicken. 

4.  Using a fork or a potato masher, smash the potatoes.  Add the Pastamore Traditional Barrel-Aged Balsamic Vinegar, Chinese Five Spice, honey, and salt and pepper.  Slowly add in the cooking water (or milk) and mix to get the desired texture for the sweet potatoes.

5.  Serve by plating the sweet potatoes first, and topping with the chicken and green pepper mixture.