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Garlic-Caper Chicken
with Fettuccine & Zucchini
35 minWellness at Blue Apron
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4 Servings
- Est. 760 Cals/serving
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A duo of aromatic garlic and briny capers, quickly cooked together to bring out their flavors, is a simple, irresistible topping for tonight’s chicken. To round it out, we’re serving the chicken over Italian-seasoned fettuccine and tender squash.
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1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch- thick pieces. Roughly chop the capers.
2
Cook the chicken:
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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 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. Loosely cover with aluminum foil to keep warm.
3
Cook the pasta:
While the chicken cooks, add the pasta to the pot of boiling water and cook 9 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 and return to the pot.
4
Cook the zucchini:
To the pan of reserved fond, add 2 teaspoons of olive oil and heat on medium-high until hot. Add the zucchini pieces and half the chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Transfer to a bowl. Wipe out the pan.
5
Make the garlic-caper topping:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Turn off the heat.
6
Finish & serve your dish:
To the pot of cooked pasta, add the cooked zucchini, Italian seasoning, butter, mascarpone cheese, 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. Thinly slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the garlic-caper topping. Garnish with the parmesan cheese. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch- thick pieces. Roughly chop the capers.
2
Cook the chicken:
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 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 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. Loosely cover with aluminum foil to keep warm.
3
Cook the pasta:
While the chicken cooks, add the pasta to the pot of boiling water and cook 9 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 and return to the pot.
4
Cook the zucchini:
To the pan of reserved fond, add 2 teaspoons of olive oil and heat on medium-high until hot. Add the zucchini pieces and half the chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Transfer to a bowl. Wipe out the pan.
5
Make the garlic-caper topping:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Turn off the heat.
6
Finish & serve your dish:
To the pot of cooked pasta, add the cooked zucchini, Italian seasoning, butter, mascarpone cheese, 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. Thinly slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the garlic-caper topping. Garnish with the parmesan cheese. Enjoy!
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