Garlic-Caper Chicken over Bucatini with Summer Vegetables
Great for Grilling

Garlic-Caper Chicken over Bucatini

with Summer Vegetables

40 MIN
4 Servings
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From the Test Kitchen

In this Italian-style dish, a duo of aromatic garlic and briny capers—cooked briefly together to bring out their flavors—creates a simple, irresistible topping for our seared chicken and bucatini pasta.
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  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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fresh
ingredients
Garlic-Caper Chicken over Bucatini with Summer Vegetables
Title

Garlic-Caper Chicken over Bucatini

Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce.

STOVE: Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces.  
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Quarter the zucchini lengthwise.

Roughly chop the capers. If necessary, peel the garlic; roughly chop. Quarter the tomatoes; place in a bowl and season with salt and pepper.

2 Cook the pasta:

Add the pasta to the pot of boiling water; cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly; return to the pot.

Cook the pasta:
Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and cover with aluminum foil to keep warm. 

4 Cook the zucchini:

STOVE: Add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a plate. Wipe out the pan.
GRILL: Place the quartered zucchini in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill 3 to 5 minutes per side, or until lightly charred and softened. Transfer to a cutting board. Cut crosswise into 1/4-inch pieces.

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

In the same pan (or a medium nonstick pan), heat a drizzle of olive oil on medium-high until hot. Add the chopped capers and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Turn off the heat.

6 Finish & serve your dish:

To the pot of cooked pasta, add the cooked zucchini, Italian seasoning, butter, bel paese cheese, seasoned tomatoes, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken, garlic-caper topping, and parmesan cheese. Enjoy!

Finish & serve your dish:
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