Chicken Peperonata with Creamy Fregola Sarda

Chicken Peperonata

with Creamy Fregola Sarda

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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).

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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.

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

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:
Browse Steps
1 of 4