Calabrian Chile & Chicken Pasta with Zucchini & Parmesan

Calabrian Chile & Chicken Pasta

with Zucchini & Parmesan

40 MIN
$11.94/serving 2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Hot Italian Pork Sausage
    includes 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage
  • with Hot Italian Pork Sausage

    From the Test Kitchen

    This wholesome dish features Italian-seasoned chicken served over strands of bucatini pasta and tender zucchini tossed in a vibrant sauce of spicy chile paste, bright lemon juice, creamy mascarpone, and more.
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    • Nutrition
      PER SERVING
    • Calories
      920 Cals (est.)
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    ingredients
    Calabrian Chile & Chicken Pasta with Zucchini & Parmesan
    Title
    • 10 oz Hot Italian Pork Sausage
    • ½ lb Bucatini Pasta
    • 1 Lemon
    • 2 cloves Garlic
    • 1 Zucchini
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Mascarpone Cheese
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1½ tsps Calabrian Chile Paste
    • 1 oz Castelvetrano Olives
    • 1 Shallot
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    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. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Pit and roughly chop the olives.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

    Brown the zucchini
    3 Brown the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

    Cook the sausage
    4 Cook the sausage

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage and a pinch of the Italian seasoning (you will have extra); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    Finish & serve your dish
    5 Finish & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot, chopped garlic, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the cooked pasta, cooked sausage, lemon juice, mascarpone, browned zucchini, chopped olives, and half the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta garnished with the parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    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. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Pit and roughly chop the olives.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

    Cook the pasta
    Brown the zucchini
    3 Brown the zucchini

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

    4 Cook the sausage

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage and a pinch of the Italian seasoning (you will have extra); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    Cook the sausage
    Finish & serve your dish
    5 Finish & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot, chopped garlic, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the cooked pasta, cooked sausage, lemon juice, mascarpone, browned zucchini, chopped olives, and half the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta garnished with the parmesan. Enjoy!

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