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A coating of smoked paprika, cayenne pepper, thyme, and more gives our chicken a dark and deliciously crispy exterior as it sears in the pan—a popular technique in Cajun cooking. You'll serve the chicken over a bed of orzo that gets mixed in with our smoky, rich tomato-chipotle butter for decadent depth of flavor.
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Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the pepper sofrito, worcestershire sauce, sugar, and 1 tablespoon of water.
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the butter; stir until melted and combined. Cover to keep warm.
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium- high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken and finished sauce. Serve the cooked green beans on the side. Enjoy!
Tips from Home Chefs