Chicken Peperonata with Creamy Fregola Sarda

Chicken Peperonata

with Creamy Fregola Sarda

25 MIN
4 Servings
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From the Test Kitchen

For this warming dish, we’re making our take on peperonata—a vibrant tomato sauce cooked with two kinds of peppers and a bit of briny capers for added zest. It’s all served over tender pearls of fregola sarda (a round, toasted variety of pasta originally from Sardinia).

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  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Chicken Peperonata with Creamy Fregola Sarda
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 14-Ounce Can Whole Peeled Tomatoes
  • 1¼ cups Fregola Sarda Pasta
  • ½ lb Sweet Peppers
  • 1 Red Onion
  • 2 cloves Garlic
  • 2 Tbsps Ghee
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Capers
  • 1 oz Sweet Piquante Peppers
  • 2 Tbsps Mascarpone Cheese
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the sweet peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Combine in a bowl. Halve, peel, and medium dice the onion. Place the tomatoes in a bowl; gently break apart with your hands.

Cook the pasta:
2 Cook the pasta:

Place the pasta in a strainer. Thoroughly rinse under cold water to remove any excess starch. Add the rinsed pasta to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the chicken & make the sauce:
3 Cook the chicken & make the sauce:

Meanwhile, pat the chicken dry with paper towels. Place in a bowl; add the diced onion and half the spice blend (you will have extra). Season with salt and pepper; stir to coat. In a large, high-sided pan (or pot), heat the ghee on medium-high until melted. Add the seasoned chicken and onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared pepper mixture and capers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and vinegar; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish & serve your dish:
4 Finish & serve your dish:

Add the mascarpone to the pot of cooked pasta; season with salt and pepper. Stir to thoroughly combine. Serve the cooked chicken and sauce over the finished pasta. Enjoy!

Tips from Home Chefs

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Chicken Peperonata

Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the sweet peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Combine in a bowl. Halve, peel, and medium dice the onion. Place the tomatoes in a bowl; gently break apart with your hands.

2 Cook the pasta:

Place the pasta in a strainer. Thoroughly rinse under cold water to remove any excess starch. Add the rinsed pasta to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the pasta:
Cook the chicken & make the sauce:
3 Cook the chicken & make the sauce:

Meanwhile, pat the chicken dry with paper towels. Place in a bowl; add the diced onion and half the spice blend (you will have extra). Season with salt and pepper; stir to coat. In a large, high-sided pan (or pot), heat the ghee on medium-high until melted. Add the seasoned chicken and onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared pepper mixture and capers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and vinegar; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Finish & serve your dish:

Add the mascarpone to the pot of cooked pasta; season with salt and pepper. Stir to thoroughly combine. Serve the cooked chicken and sauce over the finished pasta. Enjoy!

Finish & serve your dish:
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