We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned 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. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 700 Cals/serving
-
View All
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.
Get Cooking
fresh
ingredients
Title
-
4 Boneless, Skin-On Chicken Breasts
-
1¼ cups Fregola Sarda Pasta
-
1 15-Ounce Can Crushed Tomatoes
-
½ lb Sweet Peppers
-
1 Yellow Onion
-
2 cloves Garlic
-
½ cup Part-Skim Ricotta Cheese
-
1 tsp Whole Dried Oregano
-
1 Tbsp Capers
-
1 oz Pitted Niçoise Olives
-
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
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered