Garlic-Caper Chicken with Orzo & Zucchini

Garlic-Caper Chicken

with Orzo & Zucchini

35 MIN
$11.94/serving 4 Servings
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  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Salmon

    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
      780 Cals (est.)
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    ingredients
    Garlic-Caper Chicken with Orzo & Zucchini
    Title
    • 4 Skin-On Salmon Fillets
    • ½ lb Orzo Pasta
    • 2 cloves Garlic
    • 1 Tbsp Capers
    • 2 Zucchini
    • 2 oz Butter
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 2 Tbsps Mascarpone Cheese
    • 1½ tsps Calabrian Chile Paste
    • ¼ cup Grated Parmesan Cheese
    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 fish
    2 Cook the fish

    Pat the fish 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 fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with foil to keep warm. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    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. Serve the finished pasta topped with the cooked fish and garlic-caper topping. Garnish with the parmesan. Enjoy! 

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    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 fish

    Pat the fish 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 fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with foil to keep warm. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish
    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. Serve the finished pasta topped with the cooked fish and garlic-caper topping. Garnish with the parmesan. Enjoy! 

    Finish the pasta & serve your dish
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