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Garlic-Caper Chicken & Creamy Fettuccine

with Roasted Cauliflower

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 820 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

To make an easy, irresistible topping for seared chicken, a duo of garlic and briny capers is quickly cooked together to bring out their flavors. It’s the perfect accompaniment to fettuccine pasta tossed with creamy, spicy ricotta and roasted cauliflower.

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Grate the Grana Padano on the small side of a box grater. In a bowl, combine the ricotta, cream (shaking the bottle before opening), half the grated Grana Padano, 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. 

Roast the cauliflower:
2 Roast the cauliflower:

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the chicken:
3 Cook the chicken:

While the cauliflower roasts, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned chicken, skin-side down. Cook 6 to 7 minutes, occasionally pressing down with a spatula, or until the skin is browned and crispy. Flip and cook 6 to 7 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Cook the pasta:
4 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the garlic-caper topping:
5 Make the garlic-caper topping:

To the pan of reserved fond, add a drizzle of olive oil; heat on medium-high until hot. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Turn off the heat.

Finish & serve your dish:
6 Finish & serve your dish:

To the pot of cooked pasta, add the halved tomatoes, roasted cauliflower, ricotta mixture, 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. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Top the chicken with the garlic-caper topping. Garnish with the remaining grated Grana Padano. Enjoy!

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About Blue Apron

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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!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Grate the Grana Padano on the small side of a box grater. In a bowl, combine the ricotta, cream (shaking the bottle before opening), half the grated Grana Padano, 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 Roast the cauliflower:

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the cauliflower:
Cook the chicken:
3 Cook the chicken:

While the cauliflower roasts, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned chicken, skin-side down. Cook 6 to 7 minutes, occasionally pressing down with a spatula, or until the skin is browned and crispy. Flip and cook 6 to 7 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

4 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta:
Make the garlic-caper topping:
5 Make the garlic-caper topping:

To the pan of reserved fond, add a drizzle of olive oil; heat on medium-high until hot. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Turn off the heat.

6 Finish & serve your dish:

To the pot of cooked pasta, add the halved tomatoes, roasted cauliflower, ricotta mixture, 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. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Top the chicken with the garlic-caper topping. Garnish with the remaining grated Grana Padano. Enjoy!

Finish & serve your dish: