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Garlic-Caper Chicken
with Orzo & Zucchini
35 MIN
+$2.45/serving
4 Servings
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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NutritionPER SERVING
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Calories780 Cals (est.)
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fresh
ingredients
Title
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4 Skin-On Salmon Fillets
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½ lb Orzo Pasta
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2 cloves Garlic
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1 Tbsp Capers
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2 Zucchini
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2 oz Butter
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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
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1½ tsps Calabrian Chile Paste
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¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
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 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.
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.
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!
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.
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.
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!
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