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Pan-Seared Chicken
with Tomato-Olive Sauce & Seasoned Ricotta
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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4 Servings
- Est. 700 Cals/serving
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Inspired by the irresistible sauce at the heart of the Italian classic, cacciatore, our take features traditional ingredients like tomatoes, onions, peppers, and more—all wrapped around spheres of semolina pasta. It’s a flavorful complement to crispy-skinned chicken.
Get Cooking
fresh
ingredients
Title
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4 Boneless, Skin-On Chicken Breasts
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1¼ cups Fregola Sarda Pasta
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1 15-Ounce Can Crushed Tomatoes
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½ lb Sweet Peppers
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1 Yellow Onion
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2 cloves Garlic
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½ cup Part-Skim Ricotta Cheese
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1 tsp Whole Dried Oregano
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1 Tbsp Capers
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1 oz Pitted Niçoise Olives
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0.7 oz Grana Padano Cheese
tried-and-true
kitchen tools
step-by-step
instructions
1
Cook the pasta:
Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta to the pot and cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Cook the chicken:
While the pasta cooks, 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board, skin side up. Cover with aluminum foil to keep warm.
3
Prepare the ingredients:
While the chicken cooks, wash and dry the fresh produce. Peel and medium dice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then medium dice. If necessary, peel the garlic, then roughly chop. Roughly chop the olives. Grate the Grana Padano cheese on the small side of a box grater.
4
Make the tomato sauce & finish the pasta:
Heat the pan of reserved fond on medium-high until hot. Add the diced onion and peppers (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 4 to 5 minutes, or until slightly softened. Add the chopped garlic and cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter), chopped olives, and capers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce is slightly thickened. Transfer to the pot of cooked pasta. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.
5
Finish & serve your dish:
While the sauce cooks, in a bowl, combine the ricotta cheese, oregano, and a drizzle of olive oil. Season with salt and pepper. Slice the cooked chicken crosswise. Divide the seasoned ricotta among four dishes; spread into an even layer. Top with the finished pasta and sliced chicken. Garnish with the grated Grana Padano cheese. Enjoy!
1
Cook the pasta:
Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta to the pot and cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Cook the chicken:
While the pasta cooks, 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board, skin side up. Cover with aluminum foil to keep warm.
3
Prepare the ingredients:
While the chicken cooks, wash and dry the fresh produce. Peel and medium dice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then medium dice. If necessary, peel the garlic, then roughly chop. Roughly chop the olives. Grate the Grana Padano cheese on the small side of a box grater.
4
Make the tomato sauce & finish the pasta:
Heat the pan of reserved fond on medium-high until hot. Add the diced onion and peppers (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 4 to 5 minutes, or until slightly softened. Add the chopped garlic and cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter), chopped olives, and capers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce is slightly thickened. Transfer to the pot of cooked pasta. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.
5
Finish & serve your dish:
While the sauce cooks, in a bowl, combine the ricotta cheese, oregano, and a drizzle of olive oil. Season with salt and pepper. Slice the cooked chicken crosswise. Divide the seasoned ricotta among four dishes; spread into an even layer. Top with the finished pasta and sliced chicken. Garnish with the grated Grana Padano cheese. Enjoy!
Tips from Home Chefs
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