Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the tomatoes; place in a bowl and season with salt and pepper. Peel and roughly chop the garlic. Quarter and deseed the lemon. Grate the cheese on the small side of a box grater.
Add the pasta to the pot of boiling water; cook 7 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
While the pasta cooks, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Set aside in a warm place.
While the chicken cooks, to the pot of cooked pasta, add the seasoned tomatoes, spinach, half the reserved pasta cooking water, and a drizzle of olive oil; season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until the spinach has wilted. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste.
Add the garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 tablespoon of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the capers, butter, ¼ cup of water, and the juice of all 4 lemon wedges (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until the butter has melted and the sauce is slightly thickened. Turn off the heat. Season with salt and pepper to taste.
Slice the cooked chicken crosswise. Divide the finished pasta and sliced chicken among 4 dishes. Top the chicken with the sauce. Garnish the pasta with the cheese. Enjoy!
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the tomatoes; place in a bowl and season with salt and pepper. Peel and roughly chop the garlic. Quarter and deseed the lemon. Grate the cheese on the small side of a box grater.
Add the pasta to the pot of boiling water; cook 7 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
While the pasta cooks, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Set aside in a warm place.
While the chicken cooks, to the pot of cooked pasta, add the seasoned tomatoes, spinach, half the reserved pasta cooking water, and a drizzle of olive oil; season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until the spinach has wilted. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste.
Add the garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 tablespoon of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the capers, butter, ¼ cup of water, and the juice of all 4 lemon wedges (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until the butter has melted and the sauce is slightly thickened. Turn off the heat. Season with salt and pepper to taste.
Slice the cooked chicken crosswise. Divide the finished pasta and sliced chicken among 4 dishes. Top the chicken with the sauce. Garnish the pasta with the cheese. Enjoy!
Tips from Home Chefs