Pan-Seared Chicken with Tomato-Olive Sauce & Seasoned Ricotta

Pan-Seared Chicken

with Tomato-Olive Sauce & Seasoned Ricotta

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
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.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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 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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.
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 our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please 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.

fresh
ingredients
Pan-Seared Chicken with Tomato-Olive Sauce & Seasoned Ricotta
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

Add to Basket

More...
Add to Basket
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the pasta:
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. 

Cook the chicken:
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.

Prepare the ingredients:
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.

Make the tomato sauce & finish the pasta:
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.

Finish & serve your dish:
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

Ba hero

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

Pan-Seared Chicken

Cook the pasta:
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.

Cook the chicken:
Prepare the ingredients:
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.

Make the tomato sauce & finish the pasta:
Finish & serve your dish:
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!