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Pan-Seared Chicken
with Tomato-Olive Sauce & Seasoned Ricotta
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Time30 min
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Servings4
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NutritionEst. 700 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
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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!
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