Chicken & Caper-Butter Sauce

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch- thick pieces. Halve the tomatoes; place in a bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Stir to coat. Grate the cheese on the small side of a box grater. If necessary, peel the garlic, then roughly chop.

Add the pasta to the pot of boiling water and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. To the pot of cooked pasta, add the cooked zucchini, seasoned tomatoes, half the grated cheese, and a drizzle of olive oil. Season with salt and pepper and stir to combine. Cover to keep warm. Wipe out the pan.

STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and loosely cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels; season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with aluminum foil to keep warm.

To the same pan, add 1 tablespoon of olive oil; heat on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the capers, butter, and vinegar (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the butter is melted and the sauce is slightly thickened. Turn off the heat. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken and sauce. Garnish with the remaining grated cheese. Enjoy!