Garlic-Caper Chicken with Orzo & Zucchini

Garlic-Caper Chicken

with Orzo & Zucchini

35 MIN
4 Servings
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    From the Test Kitchen

    In this dish, a duo of aromatic garlic and briny capers, quickly cooked together to bring out their flavors, is a simple, irresistible topping for chicken. To round it out, we’re serving it all over Italian-seasoned orzo and tender zucchini.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    ingredients
    Garlic-Caper Chicken with Orzo & Zucchini
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • ½ lb Orzo Pasta
    • 2 cloves Garlic
    • 2 Zucchini
    • 2 oz Butter
    • 1 Tbsp Capers
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Mascarpone Cheese
    • 1½ tsps Calabrian Chile Paste
    • 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 large pan (nonstick, if you have one), heat 1 tablespoon 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 and cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the zucchini
    4 Cook the zucchini

    In the pan of reserved fond, heat 2 teaspoons 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 1 tablespoon 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.

    Finish the pasta & serve your dish
    6 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked zucchini, butter, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated. Turn off the heat and stir in the mascarpone until combined. 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 parmesan. 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 large pan (nonstick, if you have one), heat 1 tablespoon 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 and cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    4 Cook the zucchini

    In the pan of reserved fond, heat 2 teaspoons 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 1 tablespoon 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, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated. Turn off the heat and stir in the mascarpone until combined. 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 parmesan. Enjoy!

    Finish the pasta & serve your dish
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