We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Creamy Chicken & Pepper Pasta
with Capers & Parmesan
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 670 Cals/serving
-
View All
DownloadPlease 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.
In this vibrant pasta dish, we’re bringing together seared chicken and sweet peppers with a rich, creamy sauce, which gets deliciously varied flavors and textures from Calabrian chile paste, roasted red peppers, and briny capers.
Get Cooking
fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
-
1 8-Ounce Can Tomato Sauce
-
1 lb Fresh Fusilli Pasta (Previously Frozen)
- ½ lb Sweet Peppers
- 2 cloves Garlic
-
1 Sweet Onion
- ¾ cup Low-Fat Milk
-
2 oz Sliced Roasted Red Peppers
- 1 Tbsp Capers
-
2 Tbsps Ghee
- 2 Tbsps All-Purpose Flour
-
1½ tsps Calabrian Chile Paste
- ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the sauce:
Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the sweet peppers; cut off and discard the stems. Remove the cores, then thinly slice the peppers into rings. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the roasted peppers. Combine in a bowl; add the capers. In a separate, medium bowl, whisk together the milk, tomato sauce, 1/2 cup of water, 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.
2
Cook the chicken & peppers:
Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Finish the sauce:
In the pan of reserved fond, heat the ghee on medium-high until melted. Add the prepared onion mixture; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened. Evenly sprinkle with the flour. Cook, whisking constantly, 30 seconds to 1 minute, or until combined. Slowly whisk in the sauce (carefully, as the liquid may splatter). Cook, whisking frequently, 3 to 4 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked chicken and peppers, finished sauce, and half the reserved pasta cooking water. Cook on medium-high, 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. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!
1
Prepare the ingredients & start the sauce:
Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the sweet peppers; cut off and discard the stems. Remove the cores, then thinly slice the peppers into rings. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the roasted peppers. Combine in a bowl; add the capers. In a separate, medium bowl, whisk together the milk, tomato sauce, 1/2 cup of water, 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.
2
Cook the chicken & peppers:
Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Finish the sauce:
In the pan of reserved fond, heat the ghee on medium-high until melted. Add the prepared onion mixture; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened. Evenly sprinkle with the flour. Cook, whisking constantly, 30 seconds to 1 minute, or until combined. Slowly whisk in the sauce (carefully, as the liquid may splatter). Cook, whisking frequently, 3 to 4 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked chicken and peppers, finished sauce, and half the reserved pasta cooking water. Cook on medium-high, 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. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered