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Seared Chicken & Fregola Sarda

with Salsa Verde, Corn & Tomato

Easy
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 745 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In tonight’s pasta dish, inspired by rustic Italian fare, fregola sarda acts as the perfect counterpoint to our summer vegetables. The tender bite of these little pearls meets the juicy crunch of sautéed corn for a delicious contrast in texture. On top, an Italian salsa verde—a simple, flavorful green sauce, brightened up here with a little red wine vinegar—adds another satisfying pop to our crispy-skinned chicken.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Finely chop the capers. Finely chop the parsley leaves and stems. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Core and small dice the tomato.

Make the salsa verde:

2 Make the salsa verde:


In a bowl, combine the vinegar, capers, parsley, half the cheese and ¼ of the garlic paste. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Cook the pasta:

3 Cook the pasta:


Add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Reserving ¼ cup of the pasta cooking water, drain thoroughly.

Cook the vegetables:

4 Cook the vegetables:


While the pasta cooks, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the tomato, remaining garlic paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Cook the chicken:

5 Cook the chicken:


While the pasta continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down, and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and set aside in a warm place.

Finish the pasta & plate your dish:

6 Finish the pasta & plate your dish:


Add the cooked pasta, cooked vegetables and reserved pasta cooking water to the pan. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste. Cut the cooked chicken crosswise into thirds. Divide the finished pasta and chicken between 2 dishes. Top the chicken with the salsa verde. Garnish with the remaining cheese. Enjoy!

Tips from Home Chefs

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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
1 Prepare the ingredients:


Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Finely chop the capers. Finely chop the parsley leaves and stems. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Core and small dice the tomato.

2 Make the salsa verde:


In a bowl, combine the vinegar, capers, parsley, half the cheese and ¼ of the garlic paste. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Cook the pasta:

3 Cook the pasta:


Add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Reserving ¼ cup of the pasta cooking water, drain thoroughly.

4 Cook the vegetables:


While the pasta cooks, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the tomato, remaining garlic paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Cook the vegetables:

Cook the chicken:

5 Cook the chicken:


While the pasta continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down, and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and set aside in a warm place.

6 Finish the pasta & plate your dish:


Add the cooked pasta, cooked vegetables and reserved pasta cooking water to the pan. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste. Cut the cooked chicken crosswise into thirds. Divide the finished pasta and chicken between 2 dishes. Top the chicken with the salsa verde. Garnish with the remaining cheese. Enjoy!

Finish the pasta & plate your dish: