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Garlic-Caper Chicken over Bucatini

with Summer Vegetables

Customer Favorite
Customer Favorite
Great for Grilling
Great for Grilling
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 850 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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Garlic-Caper Chicken over Bucatini with Summer Vegetables
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instructions
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.

Cook the pasta:
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 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. 

Cook the zucchini:
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.

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.

Finish & serve your dish:
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!

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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!

Get This Recipe Delivered
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: