Glazed Chicken

with Indian-Style Pasta Salad

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    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 960 calories Group 22 Created with Sketch.
    Nutrition Label
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This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Here, classic pasta salad gets a robust upgrade from our savory tomato chutney, whose irresistibly tangy, sweet, and spicy flavor is classic in Indian cuisine. It’s the perfect accompaniment to seared chicken glazed with a simple duo of vinegar and brown sugar.

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Glazed Chicken with Indian-Style Pasta Salad
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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores. Quarter lengthwise, then halve crosswise. In a large bowl, combine the crème fraîche and tomato chutney. To make the glaze, in a bowl, combine the sugar, vinegar, and 1/4 cup of water

Cook & dress the vegetables:
2 Cook & dress the vegetables:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the prepared peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of creamy chutney; stir to coat. Wipe out the pan. 

Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water and cook, stirring occasionally, 13 to 15 minutes, or until tender. Drain thoroughly. 

Cook & glaze the chicken:
4 Cook & glaze the chicken:

While the pasta cooks, pat the chicken dry with paper towels; season both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through.* Transfer to a cutting board. 

* An instant-read thermometer should register 165°F for chicken.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the bowl of dressed vegetables, add the cooked pasta and currants. Season with salt and pepper; stir to combine. Slice the glazed chicken crosswise. Serve the sliced chicken (and any glaze from the pan) over the finished pasta. Garnish with the coconut chips. Enjoy!

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed, except rinse the cooked pasta under cold water after draining. Transfer the sliced chicken (and any glaze from the pan) to an airtight container; cool, uncovered, then cover and refrigerate. Transfer the finished pasta to an airtight container; cover and refrigerate. When ready to serve, stir 2 tablespoons of hot water into the pasta to loosen (if necessary, gradually add up to 2 more tablespoons of hot water to ensure the pasta is thoroughly coated). Serve as directed. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores. Quarter lengthwise, then halve crosswise. In a large bowl, combine the crème fraîche and tomato chutney. To make the glaze, in a bowl, combine the sugar, vinegar, and 1/4 cup of water

2 Cook & dress the vegetables:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the prepared peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of creamy chutney; stir to coat. Wipe out the pan. 

Cook & dress the vegetables:
Cook the pasta:
3 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water and cook, stirring occasionally, 13 to 15 minutes, or until tender. Drain thoroughly. 

4 Cook & glaze the chicken:

While the pasta cooks, pat the chicken dry with paper towels; season both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through.* Transfer to a cutting board. 

* An instant-read thermometer should register 165°F for chicken.

Cook & glaze the chicken:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the bowl of dressed vegetables, add the cooked pasta and currants. Season with salt and pepper; stir to combine. Slice the glazed chicken crosswise. Serve the sliced chicken (and any glaze from the pan) over the finished pasta. Garnish with the coconut chips. Enjoy!

6 Make ahead modifications:

Prepare as directed, except rinse the cooked pasta under cold water after draining. Transfer the sliced chicken (and any glaze from the pan) to an airtight container; cool, uncovered, then cover and refrigerate. Transfer the finished pasta to an airtight container; cover and refrigerate. When ready to serve, stir 2 tablespoons of hot water into the pasta to loosen (if necessary, gradually add up to 2 more tablespoons of hot water to ensure the pasta is thoroughly coated). Serve as directed. Enjoy!

Make ahead modifications: