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Garlic-Caper Chicken

with Fettuccine & Kale

  • Group Created with Sketch.
    35-45 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 770 calories
    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 chicken and fettuccine in this recipe.

Garlic-Caper Chicken with Fettuccine & Kale
  • 4 Boneless, Skinless Chicken Breasts
  • ¾ lb Fettuccine Pasta
  • 1 bunch Kale
  • ¼ cup Grated Parmesan Cheese
  • 2 cloves Garlic
  • 1½ Tbsps Capers
  • 4 Tbsps Butter
  • 2 Tbsps Mascarpone Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)

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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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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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. Remove and discard the stems of the kale; roughly chop the leaves. Roughly chop the capers.

2 Cook the kale:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the chopped kale and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Wipe out the pan.

Cook the kale:
Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, 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. When cool enough to handle, thinly slice crosswise.

4 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 pasta:
Make the garlic-caper topping:
5 Make the garlic-caper topping:

Add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the chopped capers and remaining chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until fragrant. Turn off the heat.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked kale, 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 thoroughly 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. Serve the sliced chicken with the finished pasta. Top the chicken with the garlic-caper topping. Garnish with the parmesan cheese. Enjoy!

Finish the pasta & serve your dish: