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Glazed Chicken
with Indian-Style Pasta Salad
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Time35 min
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Servings2
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NutritionEst. 960 calories
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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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fresh
ingredients
Title
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¾ lb Boneless, Skinless Chicken Thighs
- 6 oz Mafalda Pasta
- 1 Zucchini
- 4 oz Sweet Peppers
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2 Tbsps Savory Tomato Chutney
- 2 Tbsps Dried Currants
- 1 Tbsp Light Brown Sugar
- 1 Tbsp Apple Cider Vinegar
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1 oz Sweetened Toasted Coconut Chips
- 2 Tbsps Crème Fraîche
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
tried-and-true
kitchen tools
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tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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