Garlic-Caper Chicken with Fettuccine & Zucchini

Garlic-Caper Chicken

with Fettuccine & Zucchini

25 MIN
2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • with Chicken Breasts

    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.)
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    fresh
    ingredients
    Garlic-Caper Chicken with Fettuccine & Zucchini
    Title
    • 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
    Prepare the ingredients
    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.

    Cook the chicken
    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.

    Cook the pasta
    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.

    Cook the zucchini
    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.

    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 constantly, 30 seconds to 1 minute, or until softened. Turn off the heat.

    Finish the pasta & serve your dish
    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 butter is melted 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!

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Cook the chicken
    Cook the pasta
    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.

    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 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 the butter is melted 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!

    Finish the pasta & serve your dish
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