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Garlic-Caper Chicken

with Fettuccine & Zucchini

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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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. Peel and roughly chop the garlic. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch- thick pieces. Roughly chop the capers.

Cook the chicken:
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.

Cook the pasta:
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.

Cook the zucchini:
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.

Make the garlic-caper topping:
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.

Finish & serve your dish:
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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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.

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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!

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Prepare the ingredients:
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.

Cook the chicken:
Cook the pasta:
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.

Cook the zucchini:
Make the garlic-caper topping:
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!

Finish & serve your dish: