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Garlic-Caper Chicken
with Fettuccine & Zucchini
25 minWellness at Blue Apron
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2 Servings
- Est. 960 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 seared chicken—served over ribbons of fettuccine tossed with Italian-seasoned zucchini.
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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½ lb Fettuccine Pasta
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1 Zucchini
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2 cloves Garlic
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1 Tbsp Capers
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2 Tbsps Butter
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¼ cup Grated Parmesan Cheese
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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2 Tbsps Mascarpone Cheese
step-by-step
instructions
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 2 teaspoons 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.
*An instant-read thermometer should register 165°F.
3
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water and 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
To the pan of reserved fond, add 2 teaspoons of olive oil; heat 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 2 teaspoons of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 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 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. Top the chicken with the garlic-caper topping. Garnish with the cheese. Enjoy!
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 2 teaspoons 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.
*An instant-read thermometer should register 165°F.
3
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water and 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
To the pan of reserved fond, add 2 teaspoons of olive oil; heat 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 2 teaspoons of olive oil on medium-high until hot. Add the chopped capers and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 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 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. Top the chicken with the garlic-caper topping. Garnish with the cheese. Enjoy!
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