Garlic-Caper Chicken with Calabrian Asparagus & Fettuccine

Garlic-Caper Chicken

with Calabrian Asparagus & Fettuccine

35 MIN
2 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 oregano-seasoned chicken. It all comes together over a bed of fettuccine mixed with asparagus, which we’re sautéing with a bit of Calabrian chile paste for a pleasant kick of heat.
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  • Nutrition
    PER SERVING
  • Calories
    900 Cals (est.)
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fresh
ingredients
Garlic-Caper Chicken with Calabrian Asparagus & Fettuccine
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ lb Fettuccine Pasta
  • 1 Lemon
  • 6 oz Asparagus
  • 2 cloves Garlic
  • ¼ cup Grated Parmesan Cheese
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Capers
  • ¼ cup Cream
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Quarter and deseed the lemon.

Cook the pasta
2 Cook the pasta

Meanwhile, 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 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the asparagus
3 Cook the asparagus

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add half the chopped garlic 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. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the asparagus is softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons 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.

*An instant-read thermometer should register 165°F.

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

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat and carefully stir in the juice of 2 lemon wedges.

Finish the pasta & serve your dish
6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked asparagus, cream, the juice of the remaining lemon wedges, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 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 cheese. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Quarter and deseed the lemon.

2 Cook the pasta

Meanwhile, 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 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Cook the asparagus
3 Cook the asparagus

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add half the chopped garlic 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. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the asparagus is softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons 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.

*An instant-read thermometer should register 165°F.

Cook the chicken
Make the garlic-caper topping
5 Make the garlic-caper topping

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat and carefully stir in the juice of 2 lemon wedges.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked asparagus, cream, the juice of the remaining lemon wedges, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 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 cheese. Enjoy! 

Finish the pasta & serve your dish
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