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Garlic-Caper Chicken
with Creamy Calabrian Zucchini & Orzo
35 MIN
2 Servings
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 tender orzo mixed with zucchini, which we’re sautéing with a bit of Calabrian chile paste for a pleasant kick of heat.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories580 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
- 4 oz Orzo Pasta
- 2 cloves Garlic
- 1 Lemon
- 1 Zucchini
- 2 Tbsps Crème Fraîche
- ¼ cup Grated Parmesan Cheese
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1½ tsps Calabrian Chile Paste
- 1 Tbsp Capers
- 1 tsp Whole Dried Oregano
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Quarter and deseed the lemon.
2
Cook the pasta:
Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
3
Cook the zucchini:
Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 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 zucchini is softened. Transfer to a plate; 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 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and 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.
5
Make the garlic-caper topping:
In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Turn off the heat and stir in the juice of 2 lemon wedges.
6
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked zucchini, crème fraîche, and the juice of the remaining lemon wedges. Stir to combine. 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!
1
Prepare the ingredients:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Quarter and deseed the lemon.
2
Cook the pasta:
Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
3
Cook the zucchini:
Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 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 zucchini is softened. Transfer to a plate; 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 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and 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.
5
Make the garlic-caper topping:
In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Turn off the heat and stir in the juice of 2 lemon wedges.
6
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked zucchini, crème fraîche, and the juice of the remaining lemon wedges. Stir to combine. 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