Family Friendly

Garlic-Caper Chicken

with Fettuccine & Zucchini

25 MIN

2 Servings

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From the Test Kitchen

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 it over ribbons of fettuccine finished with Italian-seasoned zucchini, butter, and crème fraîche.
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Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
½ lb Fettuccine Pasta
1 Zucchini
2 cloves Garlic
1 Tbsp Capers
1 oz Salted Butter
2 Tbsps Crème Fraîche
¼ cup Grated Parmesan Cheese
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. 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 medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. 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. Loosely cover with foil to keep warm.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 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

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini, Italian seasoning, and half the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. 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 constantly, 30 seconds to 1 minute, or until softened. Turn off the heat.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked zucchini, butter, crème fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken and garlic-caper topping. Garnish with the cheese. Enjoy!