Family Friendly

Garlic-Caper Chicken

with Creamy Calabrian Zucchini & Orzo

35 MIN

+$1.99/serving 4 Servings

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with Shrimp

From the Test Kitchen

In this dish, a duo of aromatic garlic and briny capers—cooked briefly together to bring out their flavors—creates a simple, irresistible topping for our Italian-seasoned chicken. It all comes together over a bed of creamy orzo mixed with zucchini, which we’re cooking with a bit of Calabrian chile paste for a pleasant kick of heat.
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Nutrition

PER SERVING
Calories

500 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
2 cloves Garlic
2 Tbsps Capers
½ lb Orzo Pasta
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
1 Tbsp Calabrian Chile Paste
2 Zucchini
1 Lemon
¼ cup Grated Parmesan Cheese
½ cup Cream

step-by-step

instructions

Cook Along

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. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.

2 Cook the pasta

Add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 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 large pan (nonstick, if you have one), heat a drizzle 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 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 shrimp

Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Make the garlic-caper topping

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped capers and 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 zucchini, cream, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp over the finished pasta. Top the shrimp with the garlic-caper topping. Garnish with the cheese. Enjoy!